Weekend Favorites + Sweet Potato Zoodle Bowls with Golden Turmeric Coconut Milk Sauce

Well it’s officially the end of zucchini week. Abra and I actually had a delicious week here baking with inexperienced things and spiralizing our hearts out and we are hoping you loved it too. I additionally had a wedding freakout about how dear issues are getting.

Everyone says it’s going to be best possible come the day of, however whoa. What the hell? This shit is crazy. Tony and I've this amazing, stunning existence in combination and could have it with out a massive celebration. In fact this massive celebration of a marriage is simply causing me a daft quantity of rigidity. I 100% understand why folks rent wedding ceremony planners now. I’m going out of my rattling mind.

Ok, transferring on. Hah.

sweet potato zoodle bowls in a pot

I’m not positive what my favourite recipe from zucchini week was — either the paleo zucchini banana bread or these beautiful zoodle bowls. My goodness they’re SO SO excellent.

The zoodles and sweet potatoes get under the influence of alcohol in a saucy turmeric ginger coconut milk broth. (Say that fast 3 times!) Abra and I kept joking about what to name those: saucy drunky noodles. golden noodles. turmeric crack noodles. Finally we landed on Sweet Potato Zoodle Bowls.

In my own area I’m nonetheless calling them saucy drunky noodles since the sauce tastes like heaven. It’s reasonably sweet from the coconut milk, however nonetheless wealthy with a touch of peanut butter taste. Damn you guys, it’s good, healthy and oh so highest in your weekend to move with no matter you’re cooking up on the grill.

Sweet potato zoodle bowls in a pot

If you’d like somewhat more protein, you could add in tofu, a can of chickpeas or perhaps serve this with grilled chicken on best. La la l. a. loveeeeee.

If you guys wanna see some other amusing food themed recipe, let me know within the feedback under.

Sweet potato zoodle bowls

Finally, I’ve got a couple of weekend favorites for you:

My easiest good friend Callie is putting in combination a documentary movie called ‘Refugee is Not My Name,’ that can percentage the stories of other folks at the core of the refugee crisis. The movie focuses on refugee and volunteer reports from 3 of the major geographical sizzling spots for refugee encampments in Greece. They are requesting donations so that they may be able to end enhancing the movie and put up it to gala's to attract consideration to the refugee disaster. Watch the trailer and please donate if you can here.

Crushin’ arduous in this curried corn soup. It’s in order that stunning.

OMG PB & J breakfast cookies. Thanks Jess, you da best.

Zucchini bread oatmeal is about to be my breakfast v v quickly.

About so as to add a few of these essential oils to my checklist. Do you utilize any of these?

Buffalo cauliflower salad with tahini ranch. THE BEST SALAD EVER?

Homemade coconut yogurt. I’m having a second with it.

Also having a serious crush on these chocolate sunflower cupcakes. So qoot (that’s adorable in my dictionary).

Okay AND Anthropologie is having a main sale and I’m crushing on a couple of things (they are taking 40% all sale items — the cut price is mirrored at checkout!):

These chino shorts in both colors (i simply were given them at nighttime khaki orange).

This striped top (take a look at the again!).

OMG WAIT no this striped top with black denims or denim.

Crochet top with destroyed jeans. YES.

And this adorable pink tank sweater. Need it.

Have a really perfect weekend, I love you guys MUCHO.

Sweet Potato Zoodle Bowls with Golden Turmeric Coconut Milk Sauce

5 from 5 votes

Prep Time 10 minutes

Cook Time 30 mins

Total Time 40 mins

Sweet potato zoodle bowls with saucy turmeric coconut milk sauce and a hint of peanut flavor. The sauce is SO amazing you'll want to lick the bowl blank!

  • 1 teaspoon coconut oil
  • 3 cloves garlic, minced
  • 2 teaspoons recent grated ginger
  • 1 small white onion, diced
  • 1 crimson pepper, diced
  • 2 small to medium sweet potato, peeled and diced into small cubes
  • 1 1/4 teaspoon flooring turmeric
  • 1/2 teaspoon salt
  • Freshly flooring black pepper, to taste
  • 1 (15 oz) can mild coconut milk (from the can)
  • 2 tablespoons all herbal creamy peanut butter
  • 2 medium zucchini, spiralized
  1. Heat coconut oil in a large pot over medium prime heat. Once oil is scorching, add in garlic, ginger and cook dinner for 30 seconds or till aromatic. 

  2. Next stir in onion, crimson pepper and sweet potato cubes. Cook for a number of mins, stirring sometimes till sweet potatoes begin to moderately soften, about Five mins. Add in turmeric; stirring to coat the veggies.

  3. Next add in coconut milk, peanut butter, salt and pepper. Stir to mix, then convey soup to a boil, scale back heat to low and simmer uncovered, stirring every short time for 10-Quarter-hour or until sweet potatoes are fork mushy. Taste and regulate seasonings as vital.

  4. Finally stir in zucchini noodles and allow them to simmer for just a few minutes. Ladle into bowls and enjoy garnished with contemporary lime juice, cilantro and green onion, if desired.

If you want a bit of more protein, it's essential to upload in tofu, a can of chickpeas or in all probability serve this with grilled hen on most sensible.


Servings: 4 servings

Serving dimension: 1 serving

Calories: 247kcal

Fat: 15.3g

Saturated fats: 9.3g

Carbohydrates: 22.5g

Fiber: 4.5g

Sugar: 8.9g

Protein: 4g

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