Spiralized sweet potatoes, spinach, sweet onions, mushroom and bellpepper served with creamy cashew sauce. The cashew sauce goes very well with the tender-crisp sweet potato noodles.This is a good thing to enjoy if you want a light, but filling and satisfying meal. Our vegan friends would enjoy this, too. 😉
I have a habit of procrastinating.
I have a habit of reading comments or emails and doing this ‘mental reply’, thinking later on that I have replied. I find out later on (days, weeks and even months) that I haven’t and reacting ‘Huh? I replied to this one!’ I am like that 99% of the time.
There are so many things I want to delay (except eating, of course) without any valid reason. Do I need one?
But it is not nice (to the tummy) to delay trying out recipes. I know you also have a long list of recipes to try, but would you delay something like this??
I found a name (from the internet, of course) ‘swoodles’, and I loved it. Well, it is a shortcut for sweet potato noodles (in case you are not aware) and I am taking the name as well coz I am sharing a dish with sweet potato noodles.
I finally have my own spiralizer (Yay!) and making swoodles is a must! The swoodles is served with a very creamy and super delicious cashew sauce. Also, the dish is with spinach, onions, bellpepper and mushrooms. What a filling and yummy meal! The dish is also very easy to prepare – blend the soaked cashews along with some water, garlic and salt; cook the veggies for a few minutes and they are ready to be combined. I used a high-speed blender in making the cashew sauce and the sauce came out really creamy. The source recipe found the sauce to be more than enough for the swoodles. I always overdo the sauce, so the sauce is just enough for the swoodles I made.
I am taking this healthy and yummy dish at Fiesta Friday #211. Our co-hosts this week are Lily @ Little Sweet Baker and Alisa @ Livin Well. Thanks, ladies, and thanks to Angie as well. Happy Fiesta Friday!
Whole30 Swoodles with Cashew Sauce
- 130 g cashews
- 180 ml water + you need more for soaking
- 1/2 tsp salt
- 1 fat clove garlic
- 1 tbsp olive oil
- 1 medium onion, sliced
- 1/4 cup red bellpepper, chopped*
- 1/2 cup white mushrooms, sliced*
- 400 g sweet potatoes, peeled & spiralized*
- Handful of baby spinach
- Fresh parsley, roughly chopped (for garnish)
- Salt & pepper, to taste
- In a bowl, add cashews and cover with water. Make sure the water is 2 inches above the cashews coz they will puff a bit. Soak for 2 hours or more. (I soaked mine for 3 hours.)
- When cashews are ready, remove the soaking water and rinse very well. Place the rinsed cashews in a blender (I used a high-speed blender) along with 180 ml (3/4 cup) water, garlic and salt. Turn on the blender and puree until very smooth. Set aside.
- In a large skillet over high heat, add onions and cook until little caramelized, but make sure not to burn them (about 5-7 minutes). Add bellpepper and mushrooms and cook until soft.
- Add spiralized sweet potatoes and cook until tender.
- Turn off the heat and add spinach and mix until spinach is wilted.
- Place on a plate and add sauce. Garnish with parsley and season with more salt and pepper if desired.
- My 1/2 cup is = 125ml and 1/4 cup is = 60ml. You can omit these veggies (bellpeppers and mushrooms) and use whatever you fancy.
- I used about two medium-sized sweet potatoes. I used OXO Good Grips 3 Blade Hand-Held Spiralizer (the green blade for spaghetti). And no, this is not sponsored. I got the spiralizer as a gift. 🙂
- If you find the cashew sauce more than enough for the swoodles, why don’t you try it with Sweet Potato Fritters or Harissa Sweet Potato Fries? Plus, you can find so many recipes to try it with.
Also sharing at
Happiness is Homemade | What’s for Dinner? | Recipe Round Up | Mix it up Monday | Melt in your Mouth Monday | What’d You Do This Weekend? | Cook Blog Share | Totally Terrific Tuesday | Recipe of the Week | Delicious Dishes Recipes Party |