Sweet potato noodles tossed in curried cashew cream sauce with edamame, peppers, and herbs. This vegan, gluten free dish is brimming with nutritious ingredients, yet feels ultra decadent.
Vegan Sweet Potato Noodle Bowls:
Happy New Year, friends! I’ve taken a bit of an unintentional blog hiatus since the holidays. I hope you all had a wonderful holiday season and a great start to the New Year. Can you believe it’s 2017?!
I just got back from a 9 day trip back home to Florida to see my family and friends, which was the longest vacation I’ve EVER had. Since coming back to Alabama, I have been pretty non-stop with work and getting back into the routine. However, I’m so glad to finally share a new delicious, nutritious recipe with you all. 
In 2016, I made a transition to a more plant-based diet, which I can say is one of the best decisions I’ve made. I still eat fish 2-3x/week, but otherwise my diet is now ~80% plant-based. I plan on writing a blog post about this decision in the near future, but for now, I’ll just say I feel great!
Plus, plant-based recipes are so much fun to develop. It’s really opened my mind to a new dimension of creativity, which is really exciting and rewarding.
And, of course, my handy spiralizer makes plant-based cooking that much more innovative and enjoyable. 
Are Sweet Potato Noodles Healthy?
I love using vegetable noodles in place of wheat noodles for extra nutrients. In this recipe, the sweet potato noodles rev up the fiber to 6.5 grams per serving, plus provide a wealth of essential nutrients. For example, vitamins A and C, and potassium. This dish is also rich in protein and heart-healthy fats, which help keep you full longer.
These saucy noodle bowls are the vegan version of comfort food. Ginger and turmeric bring the warmth, and creamy cashews add satisfying richness. This recipe embraces Indian flavors and the best of winter produce, and comes together in just 30 minutes.
And the curried cashew cream sauce may be one of my favorite things in the world. It’s SO luxuriously creamy and packs a major flavor punch. If you have any leftover, add it to rice bowls, tofu scrambles, or vegetable stir-fries!
Also, since you guys know I’m a texture freak, let me describe the superb range of textures we’re working with here:
- Crispy edamame
- Tender vegetables
- Silky curry sauce
- Crunchy cashews
I hope you enjoy these warm, aromatic bowls of vegan bliss. If you make this recipe, be sure to tag #dishingouthealth so I can see your beautiful creations!
More Easy, Vegan Dinner Recipes:
Chipotle-Roasted Butternut Squash Tacos
Pumpkin Alla Vodka Pasta
- ½ cup raw cashews, soaked in warm water for 3 hours (or overnight)
- ½ cup unsweetened cashew or coconut milk
- 2 tsp. curry powder
- 1 tsp. ground ginger
- 1 tsp. salt, divided
- 2 Tbsp. olive oil
- 1 red bell pepper, sliced thin
- 1 shallot, finely diced
- ½ tsp. black pepper
- 3 cloves garlic, minced
- 3 sweet potatoes, peeled and spiralized using Blade C (spaghetti-like strands)
- ¾ cup shelled edamame
- ½ cup fresh cilantro and/or basil
- Drain and rinse cashews and place in a high-power blender or food processor. Add milk, curry powder, ginger and ½ tsp salt. Blend until smooth, about 2 to 3 minutes. If sauce is too thick, add 1 to 2 additional Tbsp. milk.
- Heat oil in a large nonstick skillet over medium. Add bell pepper, shallot, remaining ½ tsp salt and black pepper; cook until softened, about 3 minutes. Add garlic; cook 30 seconds. Add sweet potato noodles; cook 3 minutes. Add 2 Tbsp. water to create steam in the pan (this will help further soften the noodles); cook 2 to 3 extra minutes, until slightly softened. Add edamame; toss to combine.
- Pour cashew curry sauce into pan and toss with noodles. Transfer to a bowl and top with herbs.
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