Recipe reprinted with permission from No Excuses Detox by Megan Gilmore
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
2 medium sweet potatoes
2 teaspoons sesame oil
1 tablespoon minced fresh ginger
1 clove garlic, minced or grated
1/4 cup tamari (or low sodium soy sauce)
1 tablespoon raw apple cider vinegar
1 tablespoon maple syrup (optional)
2-3 teaspoons curry powder
1 teaspoon coconut oil
1 red bell pepper, chopped
3 cups mung bean sprouts or shredded cabbage
6 green onions, thinly sliced
1 cup fresh or frozen peas
fresh cilantro, for garnish
🍜🍜 Using a spiralizer, turn the sweet potatoes into spaghetti-like noodles or use a vegetable peeler to create long, thin, ribbons, then set them aside.
🍜🍜 To prepare the sauce. in a small bowl, whisk together the sesame oil, ginger, garlic, tamari, vinegar, maple syrup, and 2 teaspoons of the curry powder, then set aside.
🍜🍜 In a large Dutch oven, melt the coconut oil over medium heat and cook the bell pepper until it starts to soften, about 5 minutes. Add the bean sprouts and reserved sauce and cook until the vegetables shrink in size, about 5 minutes more. Add the sweet potato noodles, green onions, and peas and toss well to combine. Partially cover the pot and cook until the potatoes are tender, 8 to 10 minutes.
🍜🍜 Taste and adjust the seasonings, adding more curry powder if desired. Serve warm, garnished with cilantro. Store leftovers in an airtight container in the refrigerator for up to 3 days.