Raw Sweet Potato Noodles in Peanut Sauce and Vegetable Summer Rolls

Posted by on Jul 4, 2014 in Recipes | 0 comments

I love my spiralizer, mostly because I love the idea of turning vegetables into noodles! What’s not to love about getting more raw foods into your diet and cutting out unnecessary processed foods and carbs?

These sweet potato noodles are absolutely divine. They have a lovely bite to them and the creamy and spicy peanut sauce complements them perfectly.  Now, some people don’t like the taste of raw peanuts. I do. But if you don’t, you can substitute the peanuts with cashews or almonds instead. If you use almonds, you will want to soak them for at least eight hours first. 

Rice spring roll wrappers probably don’t count as raw, but these summer rolls are packed with a rainbow of raw veggie goodness! I love these summer rolls. They are actually pretty sweet and have a delightful crunchy texture, with a little creaminess from the avocado.  I served them with a sweet chili sauce I picked up from Trader Joe’s.

Raw Sweet Potato Noodles in Peanut Sauce
Serves 2
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Total Time
10 min
Total Time
10 min
Ingredients
  1. 1 medium sweet potato, peeled and spiralized
  2. ¼ cup of raw peanuts
  3. 2 tbsps tamari
  4. 1 tbsp lime juice
  5. 1 ½ tbps coconut palm sugar
  6. 2 birds eye chili peppers
Instructions
  1. Combine peanuts, tamari, lime juice, coconut palm sugar and chili peppers in a high speed blender and blend until smooth. If you don’t have a high speed blender, grind the peanuts in a coffee grinder until finely powdered, mince your chili peppers, and then mix with other ingredients.
  2. Pour enough peanut sauce over the spiralized sweet potatoes to coat them.
  3. Dish into two bowls and enjoy!
Vegan Sweet and Simple http://vegansweetandsimple.com/
I should emphasize, this peanut sauce is spicy! If heat is not your thing, you may want to start with just 1 bird’s eye pepper, and then add more to taste. I had some veggies left over from the summer rolls, so I cut them up into small pieces to make a veggie confetti and topped the noodles with them! Yum.

Vegetable Summer Rolls
Serves 2
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Total Time
15 min
Total Time
15 min
Ingredients
  1. 4 Rice Spring Roll Wrappers
  2. 2/3 avocado, thinly sliced
  3. 1 small red bell pepper, julienned
  4. ¼ sweet potato, julienned
  5. 1 carrot, julienned
  6. ½ cucumber, julienned
  7. 2 green onions, julienned
Instructions
  1. Wet a rice wrapper in water for about 10 seconds until soft and pliable. Be careful not to leave it too long though, otherwise it will tear.
  2. Lay down a layer of avocado on the third of the wrapper closest to you.
  3. Add some of each of your other vegetables.
  4. Fold in the edges of your wrapper.
  5. Grab the edge of your wrapper, hold onto the vegetables and roll the wrapper away from you.
  6. Repeat until all wrappers and filling have been used.
Vegan Sweet and Simple http://vegansweetandsimple.com/
Combined, the noodles and summer rolls make an awesome summer time meal! And they look pretty too right?

Sweet Potato Noodles in Peanut Sauce and Vegetable Summer Rolls

Sweet Potato Noodles in Peanut Sauce and Vegetable Summer Roll

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