Creamy Sweet Potato Noodles with Cashew Sauce

Looking for a quick relatively low maintenance dinner that does not require cooking meat? Sometimes you just want something light and easy, this is going to be one you want in your dinner rotation! This is one of Dr. Burkman’s family favorites!

Ingredients:

  • 1 cup cashews
  • ¾ cup water
  • ½ ts salt
  • 1 clove garlic
  • 1 tablespoon avocado/olive oil
  • 4 large sweet potatoes spiralized. Vegetable spiralizers are a great investment to purchase at home, great for zucchini, sweet potatoes, butternut squash or beets. You can always buy your sweet potatoes pre-spiralized
  • 2 cups baby spinach
  • Handful of fresh basil leaves
  • Salt and pepper

Instructions:

  1. Put cashews in jar/cup and cover with enough water to submerge the cashews and let soak for 2 hours
  2. Drain and rinse the cashews, put in a food processor or blender, add ¾ cups water, salt to taste and 1 glove of garlic, peeled. Puree until smooth
  3. In a large skillet heat oil on high heat, add sweet potatoes and continually toss in the pan for 6-7 minutes- want to soften the potatoes but keep somewhat tender/crisp
  4. Remove from heat and add in spinach, mix in and allow to wilt
  5. Add sauce to the skillet and mix- can add small amount of water to thin if needed
  6. Add more salt to taste
  7. Add fresh basil on top for decoration and taste

And Enjoy!

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