Sweet Potato Noodle Bowl

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!

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings 4 people

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

Instructions

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.

Recipe Notes

SERVING IDEAS: Top with broiled salmon, grilled chicken or a fried pasture rasied egg.

VEGAN/Vegitarian:

Marinate tofu cubes in soy over night and pan fry with olive oil.

Marinate cooked chick peas in tamari sauce over night, pan fry with olive oil.

SEAFOOD:

Use peeled shrimp on place of ham.