I was looking for something different to eat for lunch today and I realized that I had spiralized my sweet potato a few days ago. Many veggie noodles can be tossed in a pinch of salt and oil after being spiralized and stored in the refrigerator for later use. Hardy vegetables like sweet potatoes will last up to a week. Zucchini and other softer veggies are better eaten within a few days. Ready to eat noodles are a time saver.
After a little online searching, I found a recipe at Nouveau Raw (one of my favorite raw food blogs) made a few modifications and yum! Classic asian flavors make this dish a must have in any raw cook’s repertoire.
Raw Sweet Potato Noodles in Spicy Almond Sauce
- Prep Time25 min
- Yield1-2 servings
- 1 medium sweet potato
- 1/4 c raw almond butter
- 2 T liquid aminos
- 1 T miso paste
- 1 T raw apple cider vinegar or rice vinegar
- 1 T raw agave nectar
- 2 t Sriracha
- 2 t toasted sesame oil
- 2 scallions
Peel and spiralize or julienne the sweet potato. Toss in a pinch of salt and a dash of olive or sesame oil. Let sit for 20 minutes or more.
In a small bowl combine the almond butter, aminos, miso, vinegar, agave, chili sauce, and oil. Mix well. The sauce will be thick. Add a little almond milk or water to thin.
Garnish with green tops of scallion.