Garlic Lemon Sweet Potato Noodles with Pine Nut Parmesan

NOURISHING AMY
Aug 12, 2019
Garlic Lemon Sweet Potato Noodles with Pine Nut Parmesan
A colourful, zesty and flavour-packed noodle bowl made from sweet potatoes! This vegan lunch or dinner bowl is also gluten-free, healthy, full of protein thanks to a generous helping of tofu and highly versatile depending on the vegetables you have to hand. Plus, it comes together in one pan in 20 minutes. It's a great meal post-workout and is a real crowd-pleaser for the summer.

Gluten free | Dairy free | Vegan

Ingredients 

For the noodles:
 
  • Coconut oil
  • 200g extra firm tofu, in cubes
  • 1 tbsp tamari soy sauce
  • ½ small head broccoli, in florets
  • 16 cherry tomatoes
  • 2 medium sweet potatoes, peeled (about 400g total)
  • 4 garlic cloves, crushed
  • 1 lemon, zest and juice
  • ½ - 1 tsp chilli flakes
  • Salt and black pepper
  • 2 sprigs basil, leaves roughly torn
 
For the pine nut parmesan:
 
  • 2 tbsp handful pine nuts, toasted
  • 1 ½ tbsp nutritional yeast
  • 1 tsp garlic granules
  • Salt and black pepper
 
Method:

1. Prepare the vegetables. To prepare the sweet potato noodles, cut off both ends to create two flat ends. Use a spiraliser to make the noodles and put to one side.

2. Heat 1 tbsp coconut oil in a large frying pan and fry the tofu cubes until golden brown, turning over to make sure all sides are crisp. Pour over 1 tbsp tamari soy sauce and toss to coat. Remove from the pan.

3. Return the frying pan to the heat with some coconut oil and add the broccoli and tomatoes for 5-7 minutes until they are cooked through.

4. Add in the sweet potato noodles, garlic, lemon zest and chilli flakes to the pan. Season with salt and cracked black pepper and stir well to evenly coat all the noodles in the oil. Cook for a couple of minutes and add 2 tbsp water and allow to steam cook with a lid on for 5 minutes.

5. Meanwhile, make the pine nut parmesan. Using a pestle and mortar, grind together the toasted pine nuts, nutritional yeast, garlic granules with some salt and black pepper until crumbly.

6. Check the noodles, you want some bite left in them. A couple of minutes before serving the noodles, add the tofu back to the pan and toss well.

7. To serve, divide the noodles between two plates, top with the torn basil and pine nut parmesan. Best eaten straight away.
 
Serves 2

Find more awesome recipes from Nourishing Amy on her Instagram.
 
More from the Journal

Join the Community

Instagram

- @balance_festival #findyourbalance

    Facebook

    - @balance_festival #findyourbalance

    Soundcloud

    - Balance Festival
    Envelope Open

    Your Inner Wellness Revolution Begins Today

     

    Get all the latest wellness trends, fitness gains and delicious foodie recipes, straight to your inbox - Sign Up Now!

    Circle Tick

    THANKS FOR SIGNING UP!

     

    You'll now be kept up-to-date with Balance Festival announcements, as well as the hottest food, fitness, wellness and travel news.

    Subscribe for the latest news
    © Balance Inc Ltd 2019. Registered in England. Serendipity House, 106 Arlington Road, London NW1 7HP. No. 10052705
    Facebook Twitter Instagram Soundcloud