Sauteed sweet potato noodles are tossed in a sweet and salty Asian-style sauce, combined with fresh spinach and mushrooms and topped with slivered almonds and green onion.
This week has been so busy that I’ve been slacking on my blogging schedule a little! I have good intentions of posting two recipes a week and at least one mindfulness article, but sometimes it’s just really hard to squeeze those in while also working a full time job. Anyone else feel me?
Over the weekend I created this quick lunch using sweet potatoes I had hanging out in my pantry. I thought I’d try them spiralized (sweet potato noodle = swoodles) and sauteed with some of my favorite veggies (and fungi)! This recipe fit this month’s Recipe Redux day! This month’s theme:
A Nutty Nut Day
We had to take advantage of the fact that National Nut Day (October 22nd) falls on one of our ReDux monthly theme post days – so we can all go nuts! Share a healthy nut-filled recipe: Think whole nuts, chopped nuts, ground nuts, nut butter and/or nut flour. And Happy Nut Day!
Slivered almonds were the perfect topper for this dish. So do you want to know a secret? The original intention was going to be using toasted almonds, however I burned the crap out of them. I usually put them in the toaster oven with a little olive oil, and I left them in WAY too long. They turned very dark brown. If you look closely in these pictures perhaps you can spot one.
When I went to take pictures of this dish, you could barely see the almonds, so I sprinkled some more non-toasted one just for some color contrast. Feel free to use 100% toasted or 100% not toasted. Whichever floats your boat.
Sweet potatoes are a wonderful unique substitute for noodles here. They only have slightly less calories than pasta, but have way more vitamin A and fiber. The sauce tastes just like an Asian-style stir-fry sauce you’d get on a traditional lo-mein dish. Anyone who knows me, knows that my favorite veg combination is spinach + mushrooms. Amazing.
The almonds add a nice crunch to the whole dish. Here’s the recipe:
- 2 small sweet potatoes, spiralized thin
- 1lb white mushrooms, sliced
- 8 ounces spinach
- 1 tsp cornstarch
- 1-2 Tbsp water
- 1/4 cup slivered almonds, for garnish
- sliced green onion, for garnish
- 1 Tbsp olive oil
- 1 tsp garlic
- 1/4 cup reduced sodium soy sauce
- 2 Tbsp sesame oil
- 2 Tbsp honey
- 1 tsp garlic, minced
- Heat the olive oil and garlic in a large sautee skillet. Add the sweet potato and mushrooms and a splash of water, cook until the sweet potato noodles are soft. Time varies according to thickness of noodle, fork test after 6-8 minutes.
- Meanwhile, whisk together the sauce ingredients.
- In a small bowl, whisk together the cornstarch and water. Set aside.
- Add the spinach and sauce to the noodles. Toss to coat. Let cook for a few minutes and then stir in the cornstarch mixture. Let cook until the spinach is wilted and the sauce is thickened.
- Garnish with green onion and almond slivers.
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Hi! I’m Emily, Registered Dietitian Nutritionist and self-taught intuitive chef. I firmly believe that cooking is the simplest and most important step we can take to improve our minds and bodies and build healthier communities. Join me and let’s bring food back to the kitchen!