In the Paleo diet, pasta is strictly prohibited; but that doesn’t mean you can’t enjoy delicious noodle-type dishes using fresh vegetables.
If you don’t already own a spiral slicer, I highly recommend purchasing one. They are a super convenient way to make noodle dishes and they are also very cost-effective. A spiral slicer opens up a whole new world of dishes you can create. Most slicers come with multiple sized blades to achieve different noodle sizes, from thin to thick and even ribbons.
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Vegetable noodles add great texture, make the perfect vessel for sauces, and are high in nutrients. They are also super easy to use – with little to no elbow grease required – making for a fun tool to have kids help operate.
In today’s recipe, we are turning sweet potatoes into noodles. This high fiber root vegetable is one of the richest sources of beta-carotene, which converts to vitamin A in the body. Vitamin A contains compounds that play important roles in keeping our eyes healthy and fighting free radicals that can damage skin. Since vitamin A is a fat soluble vitamin, we will increase the absorption by adding olive oil during the cooking process.
These delicious sweet potato noodles will be topped with a creamy poblano sauce. Coconut milk is a great Paleo alternative to achieve a creamy texture in sauces. Be sure to use unsweetened full-fat coconut milk. To thicken the sauce I used tapioca starch, which is a somewhat controversial ingredient in Paleo cooking. While tapioca starch is not a nutrient dense ingredient, it is hypoallergenic and a very functional binder and thickening agent in Paleo recipes.
This dish would be terrific served with grilled chicken or beef. You can also impress your non-meat eating friends by making them this recipe. Paleo and Vegan eaters can be friends, right?
Sweet Potato Noodles with Creamy Poblano Sauce
- Baking Sheet
- Ziplock Bag
- Blender or Food Processor
- 2 large sweet potatoes, peeled
- 1 can unsweetened full-fat coconut milk
- 1 medium poblano pepper
- 1 t garlic, minced
- 1 handful of cilantro, divided
- 1 small jalapeño pepper, stem removed
- 1 T lime juice
- 1/2 t sea salt
- 2 T tapioca starch
- 2 T olive oil
- Turn oven to broil at 550°F. Place poblano pepper in oven on baking sheet. Broil until skin bubbles and is charred, about 15 minutes.
- Place poblano pepper in ziplock bag for 10 minutes.
- While poblano rests, remove ends of sweet potato so they are flat. Spiral slice sweet potato using 3mm blade.
- Remove poblano from bag, peel off skin and remove the stem.
- Combine poblano, jalapeño, garlic, lime juice and half of cilantro in a food processor. Blend until just combined.
- Add coconut milk and blend until smooth.
- Transfer mixture to a saucepan over low heat and bring to a simmer. Add sea salt and stir.
- Remove 1/2 cup of sauce and pour into a measuring cup or bowl. whisk In tapioca starch until smooth and thick.
- Pour mixture back into saucepan and stir to incorporate until sauce is thickened. Allow sauce to simmer on low heat for 10 minutes longer.
- In a separate large pan, heat olive oil over medium heat. Add spiralized sweet potatoes and cook until just tender stirring occasionally, about 10 minutes.
- Serve sauce over sweet potato “noodles.” Garnish with extra cilantro.