Thai Green Curry Noodle Bowl
Ingredients
- 2 sweet potatoes washed and diced into small, bite-sized pieces
- 1 tbsp high-heat, neutral tasting oil i like avocado oil or grapeseed oil
- 1 tbsp cumin
- 2 bunches broccolini washed and trimmed
- 1 bunch asparagus washed, with the woody ends trimmed and then cut into bite-sized pieces
- 1 tbsp coconut oil
- 1/2 yello onion diced
- 1 tbsp freshly grated ginger
- 1 clove garlic minced
- 8-10 shiitake mushrooms rinsed, destemmed and sliced
- 4 oz jar green curry paste
- 2 14 oz cans full fat, unsweetened, coconut milk
- 1 cup water or vegetable broth
- 2 tbsp tamari
- 1 pkg ramen noodles
- 8-10 basil leaves
- 1-2 fresh limes washed and quartered
- sriracha sauce optional for additional spice
Preparation
Preheat your oven to 450 degrees
Wash and dry the sweet potatoes, then dice them into bite-sized pieces
Toss in 1 t
Of a neutral-tasting, high-heat oil and sprinkle with 1 t
Of cumin powder
Spread the sweet potatoes out on a baking sheet and roast for 25-35 minutes
Check the potatoes every 5-10 minutes and toss them around 15 minutes for even roasting
Prepare your broccolini, asparagus, mushrooms, onion, garlic, ginger, basil and cilantro
While the sweet potatoes are roasting, add 1-2 inches of water to a large, deep skillet or stockpot and bring to a boil
Once boiling, add the broccolini and asparagus
Blanch until they are bright green (about 2-4 minutes) and immediately transfer to a bath of ice water
Allow to cool for 1-2 minutes and then remove
