Sweet Potato Noodle Bowl Recipe
Have spiralizer will…noodle bowl!
KAPOW is what this recipe offers…KAPOW cancer hates it…KAPOW your body loves it…KAPOW veggies never tasted so good…KAPOW it is easy peasy! With all the veggies in this Sweet Potato Noodle Bowl, you might think it tastes like a big ole’ bowl of grass! The flavors are original and tasty. The sweetness of the sweet potatoes combined with the saltiness of the prosciutto de parma and the smokiness of the cumin you might just melt into a puddle right there on the spot!
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This should be called Sweet Potato NO NOODLE BOWL! The sweet potatoes are the noodles, which means you need a spiralizer! The flavors are rich and dersernable. You can't imagin the exposion of taste you get from such simple ingredients!
- 6 slices prosciutto de parma cut into 1 to 2 inch pieces
- 6 tbsp olive oil
- 4 cups brussels sprouts stemmed and halved
- 2 clove garlic chopped
- 2 tsp cumin
- 2 tsp fresh thyme leaves
- 4 small to medium sweet potatoes washed, dried and spiralized
- 4 tbs raw cashews chopped
- to taste sea salt and black pepper
With a spiralizer, make medium size noodles from all sweet potatoes. Set aside until ready to cook.
Heat a large skillet or saute pan over medium heat. Cook prosciutto pieces until slightly crisp. Remove from skillet and set aside.
Add 2 tbsp of olive oil and garlic to skillet. Cook 30 seconds. Add brussels sprouts. Cook 5 minutes, stirring constantly but carefully. Remove and set aside.
Add 4 tbsp of olive oil to skillet, cumin, and thyme leaves. Make a paste with the oil. Add all sweet potato noodles. Cook for 5 minutes, turning easily. Being careful not to break the noodles.
Add brussels sprouts and prosciutto back to the skillet. Add raw cashews. Add salt and pepper to taste. Mix well and serve warm.
SERVING IDEAS: Top with broiled salmon, grilled chicken or a fried pasture rasied egg.
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