My brand new cookbook is out on Amazon! It’s called “30-Minute Plant-Based Recipes” and it’s perfect for busy vegans. Grab it now!
Tasty and Healthy Sweet Potato Noodles tossed in Almond Pesto is the ultimate quick dinner idea for sweet potato lovers everywhere.
Did I hear you say you’re looking for a quick dinner idea that is also super creative? This recipe will make you extra happy if you’re obsessed with sweet potatoes. 😉
If you’ve known me for a while, I go bananas for sweet potatoes. I’m obsessed with sweet potato fries and refuse to go to burger places that do not serve them. That’s why I love Bareburger so much. Vegan burger + sweet tators = love.
So, if you’re a sweet potato lover, keep on reading.
Instead of making sweet potato fries one night, I decided to put them through my KitchenAid spiralizer and then bake them. You could also roast them in the pan as if you were making Pad Thai. I chose to bake them so that I wouldn’t have to watch them. Because, multi-tasking baby.
One thing to note, you can spiralize a big batch of sweet potatoes and store them in the airtight container in the fridge for a couple of days, and cook a batch at a time every day. This way you won’t have to spiralize every day.
As a finishing touch, we will be tossing our sweet potato noodles in my all-time fave Almond Pesto. Now, you can make Almond Pesto ahead of time or while sweet potatoes are baking. It only takes 10 mins to make it from start to finish.
After we’ve tossed our baked Sweet Potato Noodles with Almond Pesto, we will add fresh cherry tomatoes. And voila! Din din is done. If you’re feeling fancy, you can add more roasted vegetables to this dish. Some good options are mushrooms, sweet red bell peppers or baby bok choy. But keeping it simple was good enough for me. It tasted amazing. I’d classify this recipe as my most creative simple recipe post.
Let’s get cooking!
If you make this recipe, let me know! Leave a comment, rate it and don’t forget to hashtag #simplefitvegan on Instagram!
Tasty and Healthy Sweet Potato Noodles tossed in Almond Pesto is the ultimate quick dinner idea for sweet potato lovers everywhere.
- 3 sweet potatoes spirilized
- 1/8 tsp sea salt
- pinch of black pepper
- 1 tbsp olive oil
- ¼ cup toasted or raw almonds
- 1 garlic clove
- 1 ½ cup fresh basil
- ½ cup extra virgin olive oil
- salt and pepper to taste
- 1 cup cherry tomatoes
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Heat up the oven to 400F.
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Toss spiralized sweet potatoes in olive oil, sea salt and pepper. Place on a baking sheet and bake for 30 mins.
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While sweet potatoes are baking, make Almond Pesto by mixing all the ingredients in a food processor or a blender and blend until everything is well mixed and creamy.
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Once sweet potatoes are baked, toss them lightly in Almond Pesto and add cherry tomatoes.
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Nutritional Information: Calories: 284 Fat: 23.6 g Saturated fat: 3.3 g Carbohydrates: 18.3 g Dietary Fiber: 3.2 g Sugar: 5.7 g Sodium: 41 mg Protein: 2.3 g
My brand new cookbook is out on Amazon! It’s called “30-Minute Plant-Based Recipes” and it’s perfect for busy vegans. Grab it now!
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