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bowls

Sweetpotato and Spicy Hummus Noodle Bowl

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Sweetpotato and Spicy Hummus Noodle Bowl

Spiralized sweetpotatoes are a great, gluten-free way to enjoy “pasta.” Here, they’re topped with a satisfyingly savory hummus sauce, tons of crunchy veggies, and spicy sesame oil. Yum.

If you don’t have a spiralizer, just finely dice the sweetpotatoes and then boil or steam them until barely tender.

Sweetpotato and Spicy Hummus Noodle Bowl made with California Sweetpotatoes

Sweetpotato and Spicy Hummus Noodle Bowl

Serves 6

Ingredients:

2 tablespoons cooking oil
One 14- to 16-ounce package extra firm tofu or 8 ounces chicken, cut into 3/4-inch dice
1 1/4 cups hummus, divided
1/4 cup chicken or vegetable broth
2 tablespoons soy sauce
1 teaspoon hot chili sesame oil, plus more for serving
2 1/2 pounds orange- or yellow-fleshed sweetpotatoes, cut into spaghetti-sized noodles with a spiralizer
1 1/2 Persian- or Asian-style cucumbers, thinly sliced, or 3/4 regular cucumber, peeled and thinly sliced
6 to 8 radishes, thinly sliced
8 to 10 scallions, thinly sliced
18 to 24 small sprigs cilantro
2 tablespoons sesame seeds, toasted

Instructions:

  1. In a large skillet over medium heat, warm the cooking oil. Add the tofu or chicken and cook, stirring occasionally, until the tofu is well browned, 6 to 8 minutes, or the chicken is cooked through, 4 to 5 minutes. Remove from the heat and set aside.

  2. While the tofu or chicken is cooking, in a small bowl, combine 3/4 cup of the hummus with the broth, soy sauce, and sesame oil. Set aside.

  3. In a large pot of boiling, well-salted water, cook the sweetpotato noodles until al dente, 2 to 3 minutes. Drain, transfer to serving bowls, and drizzle with the hummus mixture.

  4. Top with the tofu or chicken, cucumber, radishes, scallions, cilantro, and remaining 1/2 cup of hummus. Sprinkle with the sesame seeds and serve, with more sesame oil alongside.

Browse more recipes: AppetizersBeveragesBreakfastDessertMain DishesSaladsSide Dishes 

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Southwestern Sweetpotato Quinoa Bowl

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Southwestern Sweetpotato Quinoa Bowl

Our friend Gaby is at it again. This time, she packs a whole lot of superfood goodness into one delicious bowl with this recipe. 

Ingredients

For the bowl:

1 cup quinoa

1 bunch kale, finely sliced

2 tablespoons olive oil

1 medium lime, juiced

1⁄2 teaspoon salt

2 avocados

1 14-ounce can black beans, rinsed and drained

1⁄4 cup crumbled cotija cheese

Kosher salt, pepper and red pepper flakes to taste

 

For the Sweetpotatoes:

2 medium California sweetpotatoes (about 11⁄2 pounds), sliced into small, 1⁄4-­inch cubes

2 tablespoons olive oil

2 teaspoons ground cumin

1 teaspoon smoked paprika

1 1⁄2 teaspoons salt

 

One recipe Cilantro Vinaigrette 

Instructions

For the Sweetpotatoes:

  1. Preheat oven to 425 degrees F.

  2. On a large baking sheet, toss together the cubed California sweetpotatoes, oliveoil, salt, pepper and cumin and paprika. Once coated, evenly distribute the sweetpotatoes on the baking sheet.

  3. Transfer the California sweetpotatoes into the oven and roast for 25­-30 minutes until they are fork tender.

For the bowl:

  1. Cook the quinoa according to the package directions. Set aside.

  2. Toss the kale, olive oil, lime juice and salt in a large bowl and then add small groupings of the avocados, quinoa, black beans, cotija and sweetpotatoes. Season with salt, pepper and red pepper flakes and serve alongside the cilantro vinaigrette.

Original blog post can be found here.

Browse more recipes: AppetizersBeveragesBreakfastDessertMain DishesSaladsSide Dishes 

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