Hello friend, and happy Meatless Monday!
Meatless Mondays aren’t about an all or nothing approach. No need to go vegan, or even call yourself a vegetarian. It’s just about incorporating more fruits, vegetables, grains and beans into your diet — maybe just once each week. There are so many benefits for your health and the environment.
Vegetable noodles, made with a spiralizer, a mandoline or a julienne vegetable peeler are a fun and easy way to make vegetables the star of your plate. I also really love this twist on sesame peanut noodles. It’s made with sweet potato “noodles” and it incorporates lots of veggie deliciousness!
I topped these “noodles” with maple miso tofu for a more substantial meal but they also work fine without it. Leftovers are pretty terrific served cold as a side salad too.
Sesame Peanut Sweet Potato Noodles
- 2 medium sweet potatoes, peeled
- 2 scallions
- 2 tablespoons Thai basil leaves
- 2 tablespoons cilantro
- 2 tablespoons peanuts
- ¼ cup creamy peanut butter
- 3 tablespoons low-sodium soy sauce
- ¼ cup rice vinegar
- 1 tablespoon sugar
- 1 tablespoon chili paste or to taste
- 1 tablespoon sesame oil
- 1 tablespoon canola or olive oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- ¾ cup broccoli florets
- Cut sweet potatoes into thin noodles or strips with a spiralizer, mandoline or julienne peeler and set aside.
- Chop scallions, basil, cilantro and peanuts and set aside in a small bowl.
- In a medium bowl, mix together peanut butter, soy sauce, rice vinegar, sugar, chili paste and sesame oil. Stir well so ingredients are combined and peanut sauce is smooth. Set aside.
- Heat oil on medium-high heat in a large saute pan. Add garlic, ginger and broccoli and saute for 1 to 2 minutes.
- Add peanut sauce to the pan. Reduce heat to low and let the mixture heat through for 3 to 4 minutes.
- Remove from heat and add sweet potato noodles. Gently stir to combine with sauce.
- Top with chopped scallions, herbs and peanuts. Serve immediately.