Sweet potato noodles tossed in curried cashew cream sauce with edamame, peppers, and herbs. This vegan, gluten free main is brimming with nutritious ingredients, yet feels just as decadent and satisfying as your average pasta dish.
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 recently returned from a 9 day trip back home to Florida to see my family and friends (and pup!), 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, but I’m so glad to be finally sharing a new deliciously healthy recipe with you all. 
I made a transition in 2016 to a more plant-based diet and I can truly say it’s been one of the best decisions I’ve made. I still eat fish 2-3x/week and I did enjoy a little red meat over the holidays, but overall, my diet has become about 80% plant-based. I plan on writing a blog post about this decision in the near future, but for now, I will say I’ve never felt better.
Plus, plant-based recipes are SO much more fun to develop! It’s really been opening my mind to a new dimension of creativity which is very stimulating and rewarding.
And, of course, my handy spiralizer makes plant-based cooking that much more innovative and enjoyable. 
These saucy noodle bowls are the vegan version of comfort food
The sweet potato noodles rev up the fiber count to 6.5 grams per serving, while also providing a wealth of essential nutrients including Vitamins A and C, and potassium. This dish also abounds with protein and heart-healthy fats and is guaranteed to keep you satiated and satisfied.
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 for an extra layer of decadence.
Also, since you guys know I’m a texture freak, let me just boast about the superb range of textures we’re working with here:
- Crispy edamame
- Tender vegetables
- Silky curry sauce
- Crunchy cashews
SO DREAMY.
I hope you enjoy these warm, aromatic, slurp-worthy bowls of vegan bliss. If you make this recipe, be sure to tag #dishingouthealth so I can see your beautiful creations!
- ¾ cup raw cashews, soaked in water overnight
- 6 Tbsp. unsweetened almond, cashew or coconut milk
- 1½ tsp. curry powder
- 1 tsp. fresh turmeric
- 1 tsp. fresh ginger
- ½ tsp. sea salt, divided
- 1 Tbsp. olive or canola oil
- 1 red bell pepper, sliced thin
- 1 shallot, finely diced
- ¼ tsp. freshly ground black pepper
- 3 cloves garlic, minced
- 3 large sweet potatoes, peeled and spiralized using Blade C (spaghetti-like strands)
- ¾ cup shelled edamame
- ¼ cup fresh cilantro and basil
- Optional topping: crushed cashews
- Drain and rinse cashews and place in a high-power blender or food processor. Add milk in 2 Tbsp. increments until desired consistency is achieved. Add curry powder, turmeric, ginger and ¼ tsp salt. Blend until smooth creamy, about 2-3 minutes.
- Heat a large nonstick skillet over medium heat. Add oil; swirl to coat. Add bell pepper, shallot, remaining ¼ tsp salt and black pepper; cook until softened, 2-3 minutes. Add garlic; cook 30 seconds, stirring often. Add sweet potato noodles; cook 2-3 minutes. Add 2 Tbsp. water to create steam in the pan (this will help further soften the noodles) and cook 2-3 additional minutes, until slightly softened. Add edamame. Toss to combine.
- Pour cashew curry sauce into pan and toss with noodles. Add 1 additional Tbsp. of canola oil if sauce becomes gritty. Transfer to a bowl and top with cilantro and basil. Serve.
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