Sweet Potato Noodle Bowl w/ Peanut Sauce

This Sweet Potato Noodle Bowl with Peanut Sauce is bursting with sweet and spicy flavors. It’s also oil and gluten free, making it a satisfying  healthy  meal for any occasion.

I’m currently enrolled in T. Colin Campbell’s Plant Based Nutrition certificate program  at e-Cornell and I’m learning SO many interesting things: too many to even mention in one blog post. But the bottom line is-  The more I read and learn about nutrition, the more I am completely convinced that a whole foods, plant based diet is the best option  for your health.

And  sweet potatoes are one of the best things  you can add to your diet. They are one of the world’s  healthiest foods,  have anticancer effects, are high in fiber, low in fat, and so much more. There are a few  countries, such as Papua New Guinea, where  residents eat  sweet potatoes for nearly every meal and heart disease is basically nonexistent. Considering 1 out of 4 people die in America from heart disease, this is certainly something we should be paying attention to.

Now I admit, I used to hate sweet potatoes. I found them to be too sweet, and I found it odd eating something that seemed like it should taste like a potato, but tasted like dessert. But what I didn’t realize is, you don’t have to eat a sweet potato as is. It’s a great addition to all sorts of meals, adding it as a base to soups or stews, making sweet potato fries, or  my favorite- adding it to pastas.

This Sweet Potato Noodle Bowl is the perfect meal for those that find sweet potatoes too sweet. It has a creamy, peanut-buttery sauce  with  the occasional flavor of sweet potatoes mixed in.

How to make this sweet potato noodle bowl:

To begin, cook the rice noodles according to the package directions. Drain and set aside.

In a large wok or skillet over medium-high heat, add 1/4 cup vegetable broth. Next, add the  garlic and simmer for 1 minute. Then add the onion and cook for 5-6 minutes, stirring occasionally, until onion is translucent. Add the remaining 3 1/2 cups of vegetable broth, soy sauce, and the sweet potatoes. Turn heat to high. Once starting to boil, reduce heat to a rolling boil (more than a simmer but not heavy boiling) and boil for 14-15 minutes, until sweet potatoes are almost soft throughout, stirring occasionally.

Next, add  the broccoli and bok choy and simmer for 5 more minutes.

Meanwhile, in a small bowl, combine 1 tablespoon amaranth powder (or cornstarch) to 3 tablespoons water. Stir and blend into the sweet potato mix in the wok. Then add the peanut butter, ginger and cayenne pepper. Stir until combined. Simmer for 1 minute, stirring. Test the sweet potatoes for doneness and add a couple minutes of boiling time if necessary.

Remove from heat and add the noodles to the pot, then the lime juice. Stir to combine. Store in an airtight container in the fridge for 2-3 days.

Serve in bowls and top with green onions, fresh cucumber, cilantro or peanuts.

If you make these Sweet Potato Noodle Bowl with Peanut Sauce, please let us know! Leave a comment, rate it, and tag your photo with  #veggie__chick  on Instagram.

Sweet Potato Noodle Bowl with Peanut Sauce

5 from 3 votes

Pin Rate

Prep Time: 20 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 55 minutes minutes

Servings: 6

Author: Christin McKamey

This Sweet Potato Noodle Bowl with Peanut Sauce is bursting with sweet and spicy flavors. It's also oil and gluten free, making it a satisfying  healthy  meal for any occasion.

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Ingredients

• ▢ 8 ounce package thin rice noodles
• ▢ 3 3/4 cups unsalted vegetable broth - divided
• ▢ 2 garlic cloves - minced
• ▢ 1 medium yellow onion - diced
• ▢ 1 1/2 cups broccoli florets
• ▢ 2 tablespoons soy sauce or tamari - for gluten free
• ▢ 2 cups chopped bok choy
• ▢ 2 small sweet potatoes - peeled and cut into 1/2 inch cubes (about 2 cups cubed)
• ▢ 1 tablespoon amaranth powder or cornstarch
• ▢ 3 tablespoons water
• ▢ 1/2 cup smooth natural organic peanut butter - mix oil in jar with a knife before using
• ▢ 2 teaspoons fresh grated ginger - or 1/2 teaspoon ground ginger
• ▢ 1/4 teaspoon cayenne papper
• ▢ 1 tablespoon lime juice
• ▢ Optional: green onions - cucumber, crushed peanuts, cilantro, red chile pepper

Instructions

• Cook rice noodles according to package directions. Drain and set aside.
• In a large wok or skillet over medium-high heat, add 1/4 cup vegetable broth. Add garlic and simmer for 1 minute. Then add onion and cook for 5-6 minutes, stirring occasionally, until onion is translucent. Add remaining 3 1/2 cups of vegetable broth, soy sauce, and sweet potatoes. Turn heat to high. Once starting to boil, reduce heat to a rolling boil (more than a simmer but not heavy boiling) and boil for 14-15 minutes, until sweet potatoes are almost soft throughout, stirring occasionally.
• Next, add broccoli and bok choy and simmer for 5 more minutes.
• Meanwhile, in a small bowl, combine 1 tablespoon amaranth powder (or cornstarch) to 3 tablespoons water. Stir and blend into sweet potato mix in wok. Then add peanut butter, ginger and cayenne pepper. Stir until combined. Simmer for 1 minute, stirring. Test the sweet potatoes for doneness and add a couple minutes of boiling time if necessary.
• Remove from heat and add noodles to pot, then lime juice. Stir to combine. Serve in bowls and top with green onions, fresh cucumber, cilantro or peanuts.
• Store in an airtight container in the fridge for 2-3 days.

Nutrition

Calories: 343kcal | Carbohydrates: 52.4g | Protein: 9.4g | Fat: 11.5g | Sodium: 619mg | Sugar: 7.2g

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