Healthy Dinner: Rainbow Veggie Sweet Potato Noodles

May 12, 2016
Lately, I've been loving the flavor combination of lime, sweet, potato, and ginger. This recipe for Vegan Rainbow Veggie Sweet Potato Noodles brings those flavors together for a comforting yet light and zesty dish that will fill you up without weighing you down.
Warm weather makes me crave crisp, fresh food, but I've never desired to go fully raw for every meal, which is why I often find ways to steam, or otherwise lightly cook, my summer vegetables. I imagine a lot of people can relate to this--we desire extra fresh, wholesome food during the summer months, but a little heat can go a long way in how much we enjoy our food.
Don't let the many colors of this dish intimidate you--it's quite simple to prepare and cheap to make. If your local grocery store doesn't have miso paste, substitute tamari or soy sauce. Also, feel free to experiment with your favorite steamed vegetables--or even substitute zucchini for your noodles!
Healthy Dinner: Rainbow Veggie Sweet Potato Noodles

Healthy Dinner: Rainbow Veggie Sweet Potato Noodles

Recipe Type: Detox Hearty Entrees
utensils YIELDS 3-4 servings
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  • For the Noodles and Vegetables:
  • 2 sweet potatoes, peeled
  • 1/2 red bell pepper, thinly sliced
  • 1/2 orange bell pepper, thinly sliced
  • 1/2 yellow bell pepper, thinly sliced
  • 1/2 summer squash, thinly sliced
  • 1/2 zucchini, thinly sliced
  • For the Cashew Cream Sauce:
  • 1/2 cup water
  • 1/3 cup raw cashews
  • 1 tablespoon miso paste
  • 1 garlic clove, peeled
  • 1/2 teaspoon maple syrup
  • juice of one lime
  • 1 teaspoon paprika
  • 1-inch chunk ginger root, peeled
  • Garnish:
  • 1 tablespoon hemp seeds
  • 1 tablespoon lime zest
  • 1 green onion, thinly sliced
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Directions

1. Place all of the ingredients for the cashew cream sauce in a blender and process until smooth. Set aside. 2. Spiralize sweet potato noodles using a spiralizer. 3. Steam the sweet potato noodles for at least 10 minutes or until they are the texture of regular pasta. 4. Steam the vegetables (bell peppers, summer squash, and zucchini) until they're fork-tender. Keep a careful eye on your steaming since you don't want the vegetables to completely wilt. This process should take about 5 minutes. 5. Remove the noodles and vegetables from the steamer and place in a large bowl. Toss with cashew cream sauce. Plate the noodles and vegetables and garnish with green onion, hemp seeds, and lime zest. Enjoy!

Related: Zoodles with Creamy Avocado Dressing

Creamy Sundried Tomato Pasta Sauce

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Photos: Mary Hood Luttrell


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Peaceful Dumpling Beauty Editor and creator of Bisou du Jour, Mary Hood Luttrell lives with her husband in Corpus Christi, Texas. Mary is a freelance writer and writing and blogging consultant. A lover of whole foods, Mary delights in learning new ways to prepare vegan dishes. Mary also enjoys reading and writing poetry, art journaling, running, and practicing yoga and ballet. Follow Mary on her blog Bisou du Jour, Instagram and Pinterest.

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