Sautéed Sweet Potato Noodles with Spinach

Whenever one can use whole food, it is a win. Glass noodles, gluten free noodles even regular noodles have been stripped of nutrients and fiber. Homemade sweet potatoes noodles are anti-inflammatory, support the immune system and are rich source of Vitamins A and C, potassium and magnesium.

Sautéed Sweet Potato Noodles with Spinach, serves 4

Prep Time: 20 minutes           Cook time: 10 minutes

Ingredients

1-2 Tbsp Avocado Oil
2 sweet potatoes, peeled and noodled
1 ½ tsp curry powder
4 garlic cloves, minced
½ cup red onion
2-3 Tbsp water
2 cups baby spinach
Coarse salt and Ground black pepper
Parmesan cheese, optional

Instructions

1. Peel the sweet potatoes and use a spiralizer, vegetable peeler, or julienne peeler to make noodle strips or spirals of sweet potato.
2. In a medium-high heated skillet, add the oil then the sweet potato noodles and stir fry them for 2-5 minutes, just until they are starting to soften (depends on noodle thickness).
3. Add the curry powder, garlic, onion to the pan and give it a stir. Add the baby spinach and 2-3 Tbsp water and cover to steam for 3-4 minutes, until wilted.
4. Top with coarse salt and black pepper to taste. Can top with parmesan cheese.

I will guide you in the way of wisdom and I will lead you in upright paths. When you walk, your steps will not be hampered, and when you run, you will not stumble.  Proverbs 4:11

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