Sweet potato “noodles” take center stage in this Asian-inspired meatless meal.
Hello friend, and happy Meatless Monday! I hope you have a few sharp knives in your kitchen, because this week will be filled with lots of veggie inspiration. I’m joining the folks at the Meatless Monday Movement to gear up for Food day 2015 – next Monday, October 24. If you’re not familiar with it, think of Food Day as kind of like earth day for food. It’s a grassroots movement made up of individuals and organizations passionate about promoting a healthy, sustainable, and just food system.
The focus for Food Day 2015 is Toward a Greener Diet, and it’s all about raising awareness about the critical importance of eating less meat and enjoying more whole plant-based foods as a way to become healthier and to help animals and the environment.
Think one person, or one meal can’t make a difference? Look at what happens when you skip the meat in just one meal:
I know, right?! And here’s the important message: Meatless Monday’s and Food Day aren’t about an all or nothing approach. No need to go vegan, or even call yourself a vegetarian. It’s just about incorporating more fruits, vegetables, grains and beans into your diet – maybe just once each week. There are so many benefits for your health and the environment.
Vegetable noodles, made with a spiralizer, a mandoline, or a julienne vegetable peeler are a fun and easy way to make vegetables the star of your plate, and cut back on meat. Did you catch my recipe for Lemon Parmesan Zucchini Noodles? I also really love this twist on sesame peanut noodles. It’s made with sweet potato “noodles” and it incorporates lots of veggie deliciousness!
I topped these “noodles” with maple miso tofu, for a more substantial meal, but they also work fine without it. Leftovers are pretty terrific served cold as a side salad too.
- 2 medium sweet potatoes peeled
- 2 scallions
- 2 tablespoons thai basil leaves
- 2 tablespoons cilantro
- 2 tablespoons peanuts
- 1/4 cup creamy peanut butter
- 3 tablespoons low sodium soy sauce
- 1/4 cup rice vinegar
- 1 tablespoon sugar
- 1 tablespoon chili paste or to taste
- 1 tablespoon sesame oil
- 1 tablespoon canola or olive oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 3/4 cup broccoli florets
- Maple Miso Tofu
Cut sweet potatoes into thin noodles or strips with a spiralizer, mandoline, or julienne peeler and set aside.
Chop scallions, basil, cilantro and peanuts, and set aside in a small bowl.
In a medium bowl, mix together peanut butter, soy sauce, rice vinegar, sugar, chili paste and sesame oil. Stir well so ingredients are combined and peanut sauce is smooth. Set aside.
Heat oil on medium-high heat in a large saute pan. Add and garlic, ginger and broccoli and saute for 1-2 minutes.
Add peanut sauce to the pan. Reduce heat to low, and let the mixture heat through for 3-4 minutes.
Remove from heat, and add sweet potato noodles. Gently stir to combine with sauce.
Top with Maple Miso Tofu, if desired, and chopped scallions, herbs and peanuts.
On a side note, I wanted to mention the launch of a new e-cookbook that I’m so pleased to have collaborated with. It’s called The Casual Veggie, and it’s an amazing collection of 166 vegetable recipes from 48 bloggers – a total A to Z guide for almost any vegetable you can think of. In addition to recipes, it includes lots of helpful information about when each vegetable is in season, how to grow them, nutrition facts, general cooking tips and pretty much anything you need to know about when, how, why, and what to do with vegetables.
I’ll have lots more info about The Casual Veggie in the coming weeks, but feel free to get a jump on it for Food Day – it’s available starting today, so download it now!
Sesame Peanut Sweet Potato Noodles are a perfect way to do #MeatlessMonday and make vegetables… Click To Tweet
Hey – drop me a line and tell me how you do Meatless Mondays, and what you’re thinking about for Food Day 2015!
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