Sweet Potato Zoodle Bowls with Golden Turmeric Coconut Milk Sauce
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!
Servings 4 servings
Calories 247cal
Ingredients
- 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
Instructions
- 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.
Notes
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.
Nutrition
Serving: 1serving | Calories: 247cal | Carbohydrates: 22.5g | Protein: 4g | Fat: 15.3g | Saturated Fat: 9.3g | Fiber: 4.5g | Sugar: 8.9g