The Healthy Spiralizer Cookbook (39 page)

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SERVES 4

GLUTEN-FREE, PALEO-FRIENDLY, VEGAN

PER SERVING:
Calories: 294; Total Fat: 14g; Saturated Fat: 7g; Cholesterol: 0mg; Total Carbs: 39g; Fiber: 7g; Protein: 4g

Spiralizer alternative:
If you have an hourglass spiralizer, you can substitute 6 large carrots for the sweet potatoes.

FOR THE NOODLES

2 tablespoons olive oil

2 sweet potatoes, peeled, ends cut flat, and spiralized into spaghetti noodles

FOR THE STIR-FRY

2 tablespoons coconut oil

6 scallions (white and green parts), sliced

1 teaspoon grated ginger

2 cups broccoli florets

4 ounces shiitake mushrooms, sliced

1 red bell pepper, sliced

2 garlic cloves, finely minced

2 tablespoons wheat-free tamari or coconut aminos

2 tablespoons rice vinegar

1 tablespoon arrowroot powder

2 tablespoons water

¼ teaspoon crushed red pepper flakes

TO MAKE THE NOODLES

1. Preheat the oven to 400°F.

2. In a large bowl, toss the olive oil with the sweet potato noodles. Spread the noodles on a large baking sheet.

3. Roast in the oven until the noodles are al dente, about 17 minutes.

TO MAKE THE STIR-FRY

1. In a large sauté pan, heat the coconut oil over medium-high heat.

2. Add the scallions, ginger, broccoli, mushrooms, and red bell pepper.

3. Cook, stirring frequently, until the veggies are crisp-tender, about 4 minutes.

4. Add the garlic and cook, stirring constantly, until it is fragrant, 30 to 60 seconds.

5. Add the tamari and rice vinegar. Simmer for 2 to 3 minutes.

6. In a small bowl, whisk together the arrowroot powder, water, and red pepper flakes. Add them to the stir-fry. Cook until the sauce thickens slightly, about 1 minute.

7. Serve the stir-fry over the sweet potato noodles.

Shredder blade

Blade D