Sweet potato zoodle bowls with saucy turmeric coconut milk sauce and a hint of peanut flavor. The sauce is SO amazing you’ll want to lick the bowl clean!
Well it’s officially the end of zucchini week. Abra and I really had a delicious week here baking with green things and spiralizing our hearts out and we hope you loved it too. I also had a wedding freakout about how expensive things are getting.
Everyone says it’s going to be perfect come the day of, but whoa. What the hell? This shit is crazy. Tony and I have this amazing, beautiful life together and can have it without a giant party. In fact this giant party of a wedding is just causing me a ridiculous amount of stress. I 100% understand why people hire wedding planners now. I’m going out of my damn mind.
Ok, moving on. Hah.
I’m not sure what my favorite recipe from zucchini week was — either the paleo zucchini banana bread or these gorgeous zoodle bowls. My goodness they’re SO SO good.
The zoodles and sweet potatoes get drunk in a saucy turmeric ginger coconut milk broth. (Say that fast three times!) Abra and I kept joking about what to call these: saucy drunky noodles. golden noodles. turmeric crack noodles. Finally we landed on Sweet Potato Zoodle Bowls.
In my own house I’m still calling them saucy drunky noodles because the sauce tastes like heaven. It’s slightly sweet from the coconut milk, but still rich with a hint of peanut butter flavor. Damn you guys, it’s good, healthy and oh so perfect for your weekend to go with whatever you’re cooking up on the grill.
If you’d like a little more protein, you could add in tofu, a can of chickpeas or perhaps serve this with grilled chicken on top. La la la loveeeeee.
If you guys wanna see another fun food themed recipe, let me know in the comments below.
Finally, I’ve got a few weekend favorites for you:
My best friend Callie is putting together a documentary film called ‘Refugee is Not My Name,’ that will share the stories of people at the core of the refugee crisis. The film focuses on refugee and volunteer experiences from three of the major geographical hot spots for refugee encampments in Greece. They are asking for donations so that they can finish editing the film and submit it to festivals to draw attention to the refugee crisis. Watch the trailer and please donate if you can here.
Crushin’ hard on this curried corn soup. It’s just so beautiful.
OMG PB & J breakfast cookies. Thanks Jess, you da best.
Zucchini bread oatmeal is about to be my breakfast v v soon.
About to add some of these essential oils to my list. Do you use any of these?
Buffalo cauliflower salad with tahini ranch. THE BEST SALAD EVER?
Homemade coconut yogurt. I’m having a moment with it.
Also having a serious crush on these chocolate sunflower cupcakes. So qoot (that’s cute in my dictionary).
Okay AND Anthropologie is having a major sale and I’m crushing on a few things (they are taking 40% all sale items — the discount is reflected at checkout!):
These chino shorts in both colors (i just got them in the dark khaki orange).
This striped top (check out the back!).
OMG WAIT no this striped top with black jeans or denim.
Crochet top with destroyed jeans. YES.
And this adorable pink tank sweater. Need it.
Have a great weekend, I love you guys MUCHO.
- Serves: 4 servings
- Serving size: 1/4th of recipe
- Calories: 247
- Fat: 15.3g
- Saturated fat: 9.3g
- Carbohydrates: 22.5g
- Sugar: 8.9g
- Fiber: 4.5g
- Protein: 4g
- 1 teaspoon coconut oil
- 3 cloves garlic, minced
- 2 teaspoons fresh grated ginger
- 1 small white onion, diced
- 1 red pepper, diced
- 2 small to medium sweet potato, peeled and diced into small cubes
- 1 1/4 teaspoon ground turmeric
- 1/2 teaspoon salt
- Freshly ground black pepper, to taste
- 1 (15 oz) can light coconut milk (from the can)
- 2 tablespoons all natural creamy peanut butter
- 2 medium zucchini, spiralized
- Heat coconut oil in a large pot over medium high heat. Once oil is hot, add in garlic, ginger and cook for 30 seconds or until fragrant. Next stir in onion, red pepper and sweet potato cubes. Cook for several minutes, stirring occasionally until sweet potatoes begin to slightly soften, about 5 minutes. Add in turmeric; stirring to coat the veggies.
- Next add in coconut milk, peanut butter, salt and pepper. Stir to combine, then bring soup to a boil, reduce heat to low and simmer uncovered, stirring every few minutes for 10-15 minutes or until sweet potatoes are fork tender. Taste and adjust seasonings as necessary.
- Finally stir in zucchini noodles and allow them to simmer for just a few minutes. Ladle into bowls and enjoy garnished with fresh lime juice, cilantro and green onion, if desired.