Quick Vegan Thai-Inspired Sweet Potato Noodles

Plant-forward eating doesn’t get much simpler than this quick weeknight sweet potato noodle recipe from the Smorgasbowl cookbook.

What you need:

4 tablespoons olive oil, divided
4 cups spiralized sweet potatoes
8 green onions, white and green parts sliced
1¼ cups baby bella mushrooms, sliced
1 lime, cut into wedges
2 tablespoons thai basil leaves, minced
1 avocado, pitted and sliced
1 tablespoon coconut aminos, for drizzling

What you do:

  1. In a large sauté pan over-high heat, warm 2 tablespoons of oil and then add spiralized sweet potatoes. Cook, turning often with a spatula. Once soft, add green onions and mushrooms. Cook, turning over constantly, until mushrooms and green onions are tender, 3 to 4 minutes.
  2. To serve, into bowls, evenly divide sweet potato mixture and squeeze a wedge of lime over top. Top with minced basil and avocado, and drizzle with coconut aminos.

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