Gluten-Free Sweet Potato Noodle Veggie Bowls

Gluten-Free Sweet Potato Noodle Veggie Bowls

I generally avoid flour pasta because of the higher glycemic index, but that doesn’t mean I don’t want noodles! I absolutely love the Jayone Sweet Potato Noodles because of their versatility and the pleasant mouthfeel.  These gluten-free noodles are easy to boil and delicious when quickly stir-fried in a tasty sauce.

I made a quick teriyaki ginger-style sauce that coated the noodles with freshly squeezed lime juice on top.  I heaped a nice serving of noodles in a bowl and topped with diced vegetables and cilantro.

Here’s the recipe for the Sweet Potato Noodle Bowl – feel free to change up the vegetables and add what sounds yummy to you.

Spicy Sweet Potato Noodle Bowls Recipe

Makes 2 large servings | Prep Time 10 minutes | Cook Time 10 minutes

You will need:

  • 1/2 package of Jayone Sweet Potato Noodles
  • 1/2 bell pepper
  • 1/2 cup diced carrot
  • 1/2 cup sweet peas or edamame
  • 1/2 cup cilantro diced
  • 1 fresh lime
  • 1 avocado.
  • 1 tablespoon olive oil

Spicy Teriyaki Sauce

  • 1/2 cup broth ( I didn’t have veggie broth so I actually used part of a ramen packet)
  • 1/4 cup tamari or light soy sauce
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons maple syrup
  • 3 cloves garlic, smashed
  • 1/2 tablespoon fresh ginger, diced
  • 1 tablespoon sriracha sauce
  • A pinch of red pepper flakes
  • 1/2 tablespoon cornstarch or so

Get a large pot of water on the stove and heat to boil. While that is heating, get a small saucepan and add the teriyaki sauce ingredients.  Heat on low for about 5 minutes and then add the cornstarch to thicken.  Turn off the heat and set aside.

Boil the Jayone Sweet Potato Noodles for about 6-7 minutes. Drain, rinse with cold water . In a large saute pan, add the olive oil and put heat on medium. Add noodles and pour the teriyaki sauce to coat.  Stir and coat for about 2 minutes on medium heat.

Serve in large wide bowls and top with fresh vegetables, cilantro and avocado.  Squeeze fresh lime juice (1/2 lime per bowl). Feel free to make your own combination of fresh vegetables.


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