Vegan. Vegetarian. Main course. Side dish. Lunch. Whole30. You name it and this dish fits the bill. Ribbons of tender Sweet Potatoes coated with a Spicy, Turmeric Coconut Sauce. This recipe will take you step by step on how to whip up this light and whimsical dish in 20 minutes. It is so simple and you'll feel great knowing that its super healthy..so feel free to dip allllll the naan into the sauce!
Ingredients:
2 Large Sweet Potatoes
1 Can of Coconut Milk (I used full fat but you can substitute for Light)
1 tsp Freshly Grated Ginger
3-4 Cloves of Garlic; minced
1 tsp. Ghee
1/8 tsp. Cayenne Pepper
1/4 tsp. Cumin
1/4 tsp. Turmeric
Salt and Pepper
Peel the sweet potatoes and discard the skin. Using your peeler, continue to peel the length of the Potatoes into "ribbons".
In a large pot, bring 4-5 cups of water to a boil. Drop the Sweet potatoes and cook for 4 minutes. Stirring occasionally so they cook evenly. Drain water using a colander and set "noodles" aside.
In a large saucepan, heat Ghee on medium until melted. Add garlic and cook for 1-2 minutes. Add Coconut milk, Fresh Ginger and Spices. Simmer for 10-15 minutes until sauce thickens a bit and flavors marry together, taste and season with salt & pepper.
Next, toss the Sweet Potato Ribbons in the sauce pan and let them cook for another 2-3 minutes so they're fully coated in sauce.
Serve immediately and enjoy!
Tips:
Putting Chopped Kale or Spinach into the sauce to wilt a bit right before you add the ribbons is a great addition!
You can easily omit the Cayenne Pepper if you do not like spicy, or add a touch more if you're like me and like a bit of heat.
If you want a protein with this, Shrimp is always my go-to, but most any meat or seafood would pair well with the sweet and spicy flavors.
Be sure to let me know in the comments how you like recipe and please share pictures and feedback on my social pages using #Alliesfeast
-Alexandra
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