Quick Vegan Thai-Inspired Sweet Potato Noodles

Quick Vegan Thai-Inspired Sweet Potato Noodles

Thai basil, coconut aminos, and fresh lime add a touch of Thai flavor to this sweet potato noodle dish.

Serves: 2

Plant-forward eating doesn’t get much simpler than this quick weeknight sweet potato noodle recipe from the Smorgasbowl cookbook. 

What you need:

4 tablespoons olive oil, divided
4 cups spiralized sweet potatoes
8 green onions, white and green parts sliced 
1¼ cups baby bella mushrooms, sliced 
1 lime, cut into wedges 
2 tablespoons Thai basil leaves, minced 
1 avocado, pitted and sliced 
1 tablespoon coconut aminos, for drizzling 

What you do:

  1. In a large sauté pan over medium-high heat, warm 2 tablespoons of oil. Add sweet potatoes and cook, turning often with a spatula. Once soft, add green onions and mushrooms. Cook, turning over constantly, until mushrooms and onions are tender, about 3 to 4 minutes. 
  2. To serve, into bowls, evenly divide sweet potato mixture and squeeze a wedge of lime over top. Top with minced basil and avocado, and drizzle with coconut aminos.
For more vegan Thai recipes, read:

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