Please tell me you’ll got yourselves a Spiralizer. Trust me guys, you NEED this in your life. If you haven’t got one yet then I will try my best, through various recipes, to convince you to get it. Y’all will thank me.
Moving on… You know what’s great about having a food blog? Just because you love food, you may think you know a lot about food, but as you go on this blogging journey you realise there is so much more to food than what meets the eye. Learning how different flavours go together or realising that something you avoided all your life actually tastes fantastic. It’s eye opening.
Recently, my Instagram feed has been teeming with pictures of all things vegan; Salad bowls, smoothie bowls or Buddha Bowls. So now I want to try vegan-everything, so much so my friend who noticed me cooking so much vegetarian lately said “Sarah, come back to us!” (Laugh out Loud). Nope, not turning vegan or vegetarian but come on guys, a meatless meal will do anyone good once in a while.
Coming back to my Swoodles: sweet potato noodles (as Lindsay from Pinch of Yum calls it), they are Uh-mazing. It is unbelievably quick to prepare (if you have a spiralizer) and this dish is vegan, gluten-free and dairy free; and did I mention incredibly tasty!! Moreover I love potatoes. I’m a sucker for anything potato-ey… especially fries and when I find healthy ways to use potatoes (and their variants) I am ecstatic.
And the Sauces… (rolls eyes into socket, slurps) it’s bloody good mate. It’s just almond butter, coconut oil, ginger-garlic paste, soy sauce and agave nectar. Shake shake shake… pour… toss… EAT. YAASSS!!
With just a few ingredients you can whip up this unbelievably yummy meal. It’s so pretty to look at too. We really enjoyed having this and there’s a bonus feature in this recipe. It taught me to make my own Almond butter. (Why didn’t I do this earlier?)
One of these days I’ll show you how to make Almond butter and trust me you will never buy the store-bought versions again. Well actually in reality, the first almond butter I tasted was the one I made at home ;P
Until next time then lovelies!
- 1 Tbsp. agave nectar
- 2 Tbsp. coconut oil, melted
- 2 Tbsp. almond butter
- 1 Tbsp. soy sauce
- 1 tsp Ginger-Garlic paste
- 1 large sweet potato, spiralized
- 1 Tbsp. coconut oil
- Salt, to taste
- 2 Tbsp. water
- 1 can Chickpeas
- ½ tsp Paprika
- 2 spring onions, chopped
- ¼ cup almonds
- In a blender, place the coconut oil, almond butter, soy sauce, garlic cloves, ginger nub, and agave. Blend for 30 sec to 1 min until smooth and creamy.
- Meanwhile toss your spiralized sweet potato in a pan with coconut oil over medium-high heat. Cook for about 2 minutes, using tongs to toss the sweet potatoes in the oil.
- Sprinkle the noodles with sea salt. Add water to the pan and continue to toss for 3-5 minutes. .
- Drain and wash the chickpeas and in a separate pan sauté them with some paprika for 5 min.
- Add the Chickpeas, spring onions and crushed almonds to the sweet potato noodles. Pour the almond sauce on the noodles and toss everything together.