Spiralized Sweet Potato and Beet Noodles

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Spiralized Sweet Potato and Beet Noodles

Spiralized Sweet Potato and Beet Noodles with Basil Tahini Sauce. I was definitely skeptical about eating raw sweet potato for the first time but allow me to assure you that it can be done and it is DELICIOUS! Sure, snacking on it in big chunks like a carrot may be a little strange but when sweet potato has been spiralized, its mildly sweet flavour favours well as the lead in a spiralized noodle dish.  Since sweet potato and beets are both on the sweet side, I feel it’s important to balance this recipe with a savoury sauce. The combination of basil, tahini, garlic and apple cider vinegar pair well with the noodles and make it a complete, nourishing dish. 

Out of all the root vegetables, sweet potatoes are known to have the highest levels of vitamin A in the form of beta-carotene. Beta-carotene is an antioxidant that gives sweet potato it’s natural orange colour and helps maintain skin and eye health. Sweet potatoes are also loaded with vitamin C and B-vitamins. I was also surprised to learn that although sweet potatoes are a starchy vegetable, they are considered an “antidiabetic” food, as studies have shown that the vegetable can stabilize blood sugar levels. Thus, this recipe will satisfy your hunger levels and keep you satiated.

As the temperatures drops, you may find it harder to consume raw foods, but adding more raw foods into your lifestyle in cold and flu season will help protect you in the long run. The amount of fiber, live enzymes and nutrients in their whole form will keep you feeling your best. Give this recipe a shot and I look forward to hearing your thoughts!

Spiralized Sweet Potato and Beet Noodles
Serves 4
A nourishing raw, gluten-free alternative to pasta.
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Noodles
  1. 2 medium sweet potatoes, peeled and spiralized
  2. 1 beet, peeled and spiralized
  3. 1 carrot, peeled and grated
Sauce
  1. 1/2 cup raw cashews, recommended to be soaked 1/2 hour
  2. 1 cup fresh basil
  3. 3 tbsp raw tahini
  4. 1 clove garlic, minced
  5. 1/4 cup extra virgin olive oil
  6. 1 tsp apple cider vinegar
  7. 1/4 tsp pink Himalayan salt
  8. Water, as needed
Toppings
  1. 1/3 cup pumpkin seeds or pine nuts
  2. Nutritional yeast, as needed
Prepare the vegetables
  1. Peel and spiralize the sweet potatoes and beet. Peel and grate the carrot.
  2. Place the vegetables in a large bowl and mix well. Set bowl aside while you get started on the sauce.
Prepare the basil tahini sauce
  1. In a high-speed blender or food processor, blend all ingredients until smooth.
  2. Add water, 1 tbsp at a time, until you achieve desired consistency.
  3. Adjust seasonings, as needed.
Assemble the dish
  1. Add the sauce to the vegetables and toss to coat.
  2. Top the noodles with pumpkin seeds and a sprinkle of nutritional yeast. Enjoy!
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