There are oodles of veggie noodles goin' down at our house these days. I'm obsessed with the fancy new spiralizer I received for my birthday. Recently, we've been exploring more gluten-free meal recipes to counter the amount of baked goods we've been eating. It all balances out, right? Vegetable noodles are a tasty way to get more nutrient dense food in and are low in calories. Sweet potato noodles in particular are surprisingly filling and they make you feel good.
Speaking of feeling good, Luke and I are feeling surprisingly great after our second 20-miler we ran this last weekend. If you've ever trained for an endurance event, you'll know that there is a peak to any training cycle. There is usually one long, grueling training session that takes all of the mental and physical stamina you've built up thus far - one session that proves you can do that distance on race day.
I've trained for marathons and half marathons before, but I've never attempted to do two really high mileage runs in a training period. We did it, and crushed the run, despite the exhausting heat and humidity. It just goes to show, in training, life, or tackling obstacles that stand in your way, it's all about keeping that PMA (positive mental attitude) and that if YOU put in the work you can achieve your goals. Now go and achieve your goals, but have some sweet potato noodles before you go.
If you try this recipe out let us know! Take a picture and tag it #kaleyeahitsvegan.
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Sweet Potato Noodles with Creamy Pesto Sauce and Blistered Tomatoes
4 medium-sized sweet potatos, spiralized
1 tbsp coconut oil or olive oil
2-4 tbsp water
•1 cup cherry tomatoes
•1 tbsp olive oil
•1 shallot (optional)
Creamy Pesto Sauce (you will have some left over sauce):
•3/4 cup cashews, soaked 4hrs to overnight or boiled for 15 minutes until softened
•2 cups loosely packed basil and parsley (parsley is optional)
•2 garlic cloves
•2 tbsp nutritional yeast
•2 tbsp olive oil
•1 tsp salt
•1/4 cup water + more for desired consistency.
•Juice from 1 lemon
1. Heat oil over medium-high heat in a heavy skillet. Add shallots and sautee for 30 sec to 1 min. Add cherry tomatoes and cook on high heat until tomatoes blacken and release some juices. Discard shallot pieces if they start charring too much. Discard from skillet. Set tomatoes aside.
2. To make creamy pesto sauce, put all ingredients into a high-powered blender or food processor. Add additional water in 2 tbsp increments until desired consistency is reached.
3. In the same skillet you used for the tomatoes, heat 1 tbsp coconut oil over medium-high heat. Add sweet potato noodles and toss to coat with coconut oil. Add tbsp or two of water - this helps soften the noodles. Cook for 4-5 minutes, or longer for softer noodles.
4. Top sweet potato noodles with creamy pesto sauce, blistered tomatoes and extra basil leaves.