Full disclosure, tonight is one of those self-care nights. In fact as I type this I have a clay mask slowly drying to the point of crinkly craters I’d imagine on the moon. It’s tingling and I know that upon removal it will leave my face bright red.
All those little things that I used to take for granted, that made me feel like a lady human are HAPPENING. All at once. Tonight. That reminds me, I should probably throw on one of those teeth whitening strips…
I chose a deep red nail polish. I was just feeling it. Normally I keep the party on my toes and my fingernails neutral, but I went for red fingers. I can’t stop staring at them. Usually when I do this, I never make it more than 24 hours before I can’t take it and remove the splash of color from my digits. Orrr I do that whole “is it dry yet” gentle touch that 100% of the time ends in smudging at least three nails which is my threshold for completely removing alllll the freshly painted polish. I know you need to know what happens, it’s such a nail biter (ha!), so I’ll keep you posted 😛
This weekend we got out of the city for a night. As much as I love the city, it is nice to have some time to decompress and breathe elsewhere. Hoping our mini getaway and all the aforementioned self-love things happening will recharge me for the new week. Plus!
I have some amazing recipes coming at you. I am really excited to share them with you guys!! I am in love with each one. I showed a sneak peak of this dish on my Instagram and I got an insane response!! I am really overwhelmed at all the love from you guys! It’s so deliciously good and oh yeah, did I mention peanut sauce?! Yup, k thanks.
You know me, whenever I have the chance, I throw some bacon, or prosciutto, or fish, or literally any kind of meat on top of a dish. But today I really wanted something light and filling and vegetarian. So many people are trying to start the new year off on the right foot (myself included), and what’s better than keeping this meatless? Jaryd and I have noticed an uptick in the amount of meat we’ve been eating and so we really want to reel that in a bit.
This is the kind of dish you can make ahead and it’s super conducive to meal prep. I should have made a picture of this, but just put all the ingredients in a mason jar (with or without the dressing) and when you get to work/school/(insert relevant place here) just shake it all up and eat.
So here goes, let’s make some Sweet Potato Noodles with Peanut Sauce:
In a food processor or blender, place the coconut oil, peanut butter, soy sauce (or tamari for gluten free), garlic cloves, ginger nub, and agave. Process 30 seconds to 1 minute.
Use a rubber spatula to scrape down the sides and process again for another 30 seconds or until smooth. I used my Vitamix because I’m fancy, huh?
Place your spiralized sweet potato in a pan with coconut oil over medium-high heat. I LOVE this spiralizer, if you’re looking for the best way to make some veggie noodles!
Cook for about 2 minutes, using tongs to toss the sweet potatoes in the oil. Add the water to the pan and continue to toss for five minutes. Noodles will be softened, but still retain their crunch.
Place the sweet potato noodles (swoodles, poodles, spoodles) in a large bowl with the chickpeas, scallions, and mint (I always reserve some for garnish). Pour the peanut sauce on the noodles and use your tongs to toss everything together. Aaaaand you are done, my friends!! But like, how easy was that?!
Sweet Potato Noodles with Peanut Sauce
You’ll love this delicious and gluten free meal of Sweet Potato Noodles with Peanut Sauce! Use almond butter to make it paleo. So flavorful and fun!
- 2 tablespoons coconut oil, melted
- 2 tablespoons natural peanut butter
- 1 tablespoon soy sauce
- 2 garlic cloves
- 1 nub ginger (about 1 teaspoon)
- 1 tablespoon agave nectar
- 1 large sweet potato, spiralized, blade C
- 1 tablespoon coconut oil
- 1/8 teaspoon salt
- 2 tablespoons water
- 1/2 cup chickpeas, drained and washed
- 2 scallions, chopped
- 1 tablespoon mint, chopped
- 1/4 cup peanuts (optional)
- In a food processor or blender, place the coconut oil, peanut butter, soy sauce, garlic cloves, ginger nub, and agave. Process 30 seconds to 1 minute. Use a rubber spatula to scrape down the sides and process again for another 30 seconds or until smooth.
- Place 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 the water to the pan and continue to toss for 3-5 minutes. Noodles will be softened, but still retain their crunch.
- Place the sweet potato noodles in a large bowl with the chickpeas, scallions, and mint (reserving some for garnish).
- Pour the peanut sauce on the noodles and use your tongs to toss everything together.
- Garnish as you see fit 🙂
Serving : Calories 421; Fat 22.6g (Sat 9.9g); Protein 14.9g; Carb 44.3g (net carb 34.2g); Fiber 10.1g; Sodium 434mg
I have some optional peanuts for this recipe. I think they would add a whole new fun crunch to it! I didn’t include any because I didn’t have any on hand, but definitely consider adding them to yours!
So, the face mask is off, I’m still staring at my fingers (I think I love them?) aaaand our noodles are done. So let’s eat!! Enjoy! xo
Editor’s note: At time of publication neither my face nor fingernails were red.
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