I feel so good eating vegan. I feel healthy, I feel clean, and I feel good about the ingredients. I wish I could commit to it full time, but marrying a meat lover complicates these things. more and more, I’m becoming more strictly vegan. The key is both respecting the wishes of my husband, and finding a way to help him enjoy vegan food without noticing the lack of meat.
This was the perfect sneaky meal. No complaints from the meat lover on this one!
This dish is a wonderful vegan dish. I love the salty, sweet, citrus flavors, not to mention the crunch of the noodles and nuts. The quickness of it is perfect for Mondays. You’ll see in the picture that I used candied ginger in this dish. The jury’s still out on this one; I can’t decide if I prefer fresh ginger or candied on this plate. Use which one sounds most appealing to you!
Plant based vegan vegetable noodle salad recipes you’ll love:
Thai-Style Sweet Potato NoodlesPrint Recipe
- 1 tsp red miso paste
- 1/4 tsp sesame oil
- 1 tbsp olive oil
- 1 tsp honey
- 1 inch ginger
- 2-3 tbsp cilantro leaves
- 1 lime
- 2 medium sweet potatoes, peeled
- 2-3 scallions
- 1/4 cup almond slices
- Salt and pepper to taste
Peel the potatoes. Run through the spiralizer to make thick noodles. Set aside.
Rinse and chop scallions. Remove leaves from cilantro. Peel and dice ginger. Slice lime into quarters.
Prepare the vinaigrette. Add the miso, sesame oil, honey, and dice ginger into a small bowl. Combine. Add olive oil in a slow drizzle, whisking to combine. Salt and pepper to taste.
Heat a pan over medium high heat. Add a little olive oil and then the sweet potatoes. cook for about 5 minutes, or until noodles are done to your liking. Crunchy is better in my opinion!
In the meantime, transfer the dressing to a larger bowl. Swirl to coat sides. When finished, transfer sweet potato noodles to the big bowl and toss to coat. Add in chopped scallions, cilantro, and almond slices. Top with a squeeze of lime!