Here's a healthy and hearty sweet potato noodle recipe that's perfect for weeknights. It's spiralized sweet potatoes, blistered cherry tomatoes, and baby spinach tossed in a spicy cilantro cashew cream sauce. This easy-to-make vegan meal is ready in just 20 minutes!
Ingredients
Sriracha Cilantro Cashew Sauce
1 ½ cupsraw cashews, see notes
¼ cupcilantro, packed
1tablespoonnutritional yeast, can su parmesan cheese
1tablespoonSriracha
1tablespoonrice vinegar, or sub apple cider vinegar
1tablespoonsoy sauce, gluten-free if needed
Sea salt, to taste
Sweet Potato Noodles
2tablespoonsolive oil, divided
2cupscherry tomatoes
4mediumsweet potatoes, about 2 lb total spiralized into noodles (this is the spiralizer we have)
8ouncesspinach leaves
Toasted cashews and cilantro, to serve
Instructions
Place the cashew cream sauce ingredients in a blender, along with 1 ½ cups of water, and blend on high until it is very smooth.
1 ½ cups raw cashews, ¼ cup cilantro, 1 tablespoon nutritional yeast, 1 tablespoon Sriracha, 1 tablespoon rice vinegar, 1 tablespoon soy sauce, Sea salt
Heat 1 tablespoon of the oil in a large pan over medium-high heat. Add the cherry tomatoes and cook for about 3 minutes, or until they start to blister. Remove them from the pan.
2 cups cherry tomatoes
Add the remaining tablespoon of oil and the sweet potato noodles to the pan and toss well. Cook the noodles, tossing them with tongs several times, for 8-10 minutes, until they are crisp-tender.
4 medium sweet potatoes, 8 ounces spinach leaves
Add the spinach to the pan and let it wilt. Stir the cream sauce through the noodles and top with some toasted cashews and cilantro.
Toasted cashews and cilantro
Notes
For the smoothest sauce, soak the cashews in hot water for at least 30 minutes.