Wondering how to make sweet potato noodles? We’ve got you covered!
Who doesn’t love pasta? But with traditional noodles being so high in carbohydrates, and with more people avoiding gluten or grains, I wanted to branch out and try noodles made from different vegetables. I recently bought a spirilizer and after some practice, I have zucchini noodles mastered. Pasta…pasta who? I don’t think I will go back to eating regular noodles ever again and here’s why:
1) Vegetable noodles are more nutritious.
2) A portion size of vegetable noodles vs. pasta noodles contains less calories, but is more satisfying.
3) Vegetable noodles are so much more flavorful. With the natural flavor of different vegetables, like sweet potatoes, I promise you will not miss traditional pasta.
Ounce for ounce, sweet potatoes make for better noodles than even brown rice.
Brown Rice Pasta (2 oz): 190 calories, 41 grams carbohydrates, 4 grams fiber, 4 grams protein, 0% vitamin A, 0% vitamin C, 0% calcium, 8% iron
Sweet Potato (2 oz): 49 calories, 11 grams carbohydrates, 2 grams fiber, 1 gram protein, 161% vitamin A, 2% vitamin C, 2% calcium, 2% iron
Whether you are watching your carbohydrate intake, avoiding gluten or grains, or just want to eat a more nutrient dense diet, vegetable noodles are for you. The good news is that vegetable noodles are easy and quick to make: these Sesame Sweet Potato Noodles can be ready to eat in just 20 minutes. Make a large batch and freeze for an easy meal during busy weekdays.
When I first purchased my spirilizer I wasn’t sure how often I would use it. I quickly discovered that you could substitute vegetable noodles in any dish that you would normally use regular pasta. Spirilizer to the rescue! In the past I tried to get away with making noodles using cheese graters, mandolins, and vegetable peelers. These options get the job done, but nothing is easier or better than a true spirilizer.
Enough about my love for my spirilzer. These Sesame Noodles are seriously to dye for! So much flavor in one simple dish – you really just have to try them out for yourself! Let me know how this recipe works for you! Comment below or find me on Facebook.
- 1 large sweet potato
- 1 tablespoon olive oil
- 2 tablespoons tahini paste
- 1 tablespoon toasted sesame oil
- 2 tablespoons raw apple cider vinegar
- 2 teaspoons raw honey or maple syrup
- pinch crushed red pepper flakes
- 1/4 teaspoon salt
- 1 green onion, diced
- 1 tablespoon sesame seeds
- Cook the sweet potato in a 425 degree oven for 10 minutes (will not be fully cooked at this point).
- While the potato cools enough to handle make the dressing.
- In a small bowl whisk together the tahini, sesame oil, vinegar, honey, red pepper flakes, and salt.
- Set the dressing aside.
- Spirilize the sweet potato into noodles.
- In a medium sauté pan heat the olive oil and cook the sweet potato noodles for about 5 minutes (I like them slightly crunchy but cook longer if desired).
- Toss in the dressing, green onions, and sesame seeds.
- Serve warm or cold.
- Store in an airtight container in the fridge for up to one week.
*choose organic ingredients when possible.