sweet potato noodles with almond-miso sauce
We are fueling up on the last of our sweet potatoes before we dive head first into spring.
Tomorrow is a big day for me, Taylor and Tumbleweed Farm. We begin seeding our spring onions in the greenhouse. Just like that, our winter vacation is over!
To prepare for the beginning of our 2014 farm season I decided to fuel us up on these awesome sweet potato noodle bowls.
Sweet potato noodles may just be the best thing since sliced bread. I just purchased a new and improved spiral cutter (only 30 bucks and worth every penny!) I usually don’t like to make things on the blog that require special equipment, however, when we eat something on a regular basis I don’t want to keep it a secret. These noodles have become a staple weeknight meal and are a cinch to whip up. If you have an extra 30 bucks lying around I suggest ordering a spiral cutter. You can use it for carrot noodles, zucchini noodles, apple noodles, cabbage noodles….you get the idea! The almond-miso sauce is so stinking good you could eat it with a spoon. You can also substitute rice noodles if you don’t want to go the extra mile with the spiral cutter and this recipe will still be awesome! The best part is that it only takes 15 minutes from start to finish with no cooking required. No complaints here.
We enjoyed these noodle bowls with a glass or red wine and our favorite pandora station playing in the background. Food like this makes me realize we never need to go out to dinner again. Grab a fork!
Sweet Potato Noodles With Almond-Miso Sauce
Prep Time: 15 mins. Cook Time: 0 mins. Serves: 2 large servings
- 1 large sweet potato, julienned or spiraled
- 1 cup purple cabbage, shredded
- 3 scallions, thinly sliced
- 1/2 cup cooked edamame
- 1/2 of a large avocado, diced
- 1/3 cup raisins
- 1/4 cup chopped almonds
- 1 cup cilantro, minced
- 1/4 cup almond butter
- 1/4 cup white miso
- 1/4 cup water (or more to thin as needed)
- 1 TBS pure maple syrup
- 1-2 TBS fresh lime juice
- 2 tsp low sodium tamari (or soy sauce)
- 1 garlic clove, minced
- 1/8 tsp cayenne pepper
- Toss the sweet potato noodles with all the other veggies in a large bowl.
- Prepare your dressing by combing all the ingredients and whisking until smooth and creamy. Add more water as necessary. (This works best with an immersion blender)
NotesUse this recipe as a guide. Adjust measurements and ingredients as necessary.