Loading...Ingredients
Scale
For the Sweet Potato Noodles:
- 1 small stalk Brussels sprouts (about 3 cups), cut in half
- 2 tablespoons olive oil, divided
- 1/4 teaspoon salt, divided
- 1/4 teaspoon, divided
- 1 large sweet potato, peeled and ends cut off (about 4 1/2 cups noodles)
- 1 small yellow onion, diced (about 1/2 cup diced)
- 1 tablespoon hazelnuts
For the Sage Cashew Cream Sauce:
- 1 cup cashews soaked in 3 cups water for at least 2 hours, drained
- 1 small shallot (about 1 tablespoon minced)
- 2 garlic cloves (about 1 tablespoon minced)
- 3 tablespoons olive oil
- 1/2 cup unflavored almond milk
- 1 1/2 tablespoons chopped fresh sage
- 1/2 teaspoon salt
Instructions
For the Sweet Potato Noodles:
- Preheat oven to 400 degrees F. Toss Brussels with 1 tablespoon olive oil, 1/8 teaspoon salt and pepper on a parchment-lined baking sheet. Roast for 30-40 minutes or until tender and crispy.
- Using the medium blade on the spiralizer, spiralize the sweet potato.
- In a non-stick pan, heat olive oil over medium heat. Add onion and cook for 5-7 minutes or until translucent. Add spiralized sweet potato and saute for 5-7 minutes or until cooked through (but not until too soft that they begin to break apart).
- In a small saucepan, heat hazelnuts over medium-high heat and toast until fragrant and light brown.
- Divide sweet potato noodles between bowls and top with roasted Brussels sprouts, toasted hazelnuts and Sage Cashew Cream Sauce.
For the Sage Cashew Cream Sauce:
- In a high speed blender or food processor, add soaked cashews, shallot, garlic, olive oil, almond milk, sage and salt and pulse until smooth and creamy. Drizzle over sweet potato noodles.
Notes
This recipe makes enough sauce for 6-8 servings so feel free to double (or triple!) the sweet potato noodles or save for later use.