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Sweet Potato Noodle Bowl with Peanut Sauce | via veggiechick.com #vegan #glutenfree #oilfree

Sweet Potato Noodle Bowl with Peanut Sauce

5 from 1 vote
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Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 6
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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