This dish is perfect as we transition into the colder weather approaching here in New York, when a salad or raw vegetables don’t seem as appetizing and appealing. Sweet potatoes are the perfect comfort food and are filled with amazing goodness like Vitamin A, potassium and fiber to keep you full and give slow releasing energy throughout the rest of your day.  

This isn’t your traditional asian stir fry, but I found it to be a delicious mix of ingredients with things I had on hand in the fridge, which are pretty common, so I’m hoping you have them as well to try this out. The egg provides protein creating a balanced meal, along with some healthy fats from the hummus.  If many of you are not sure, spiralizing a raw sweet potato is doable and even easy! It is one of the healthiest starchy carbohydrates you can eat along with spaghetti squash, carrots, butternut squash, beans, and peas.

Asian Inspired Sweet Potato Noodles

Serves: 1-2

What you need: a spiralizer

Ingredients:

1 medium sized sweet potato
5-6 fresh asparagus stalks
1-2 eggs
1 clove of garlic
1 tbsp. extra virgin olive oil
1 tbsp. tamari
1 tsp. deli mustard
1 tbsp. plain hummus
1/2 tsp. sriracha (optional)

Method:

Heat the olive oil in a pan over medium heat. Mince the garlic clove into the pan and let sizzle. In the meantime, spiralize the sweet potato using a thick blade. Feel free to do this ahead of time as well and keep in the fridge. Heat the sweet potato noodles, and in the meantime, make the marinade with the rest of the ingredients and chop the asparagus into bite size pieces. Add the asparagus, then add the marinade. Let cook for about 7-8 minutes. Create an open circle in the middle of the pan and crack the egg(s) into the middle.  Cook until egg is well done and scrambled, about another 5 minutes. Serve warm. Feel free to add any other vegetables to this dish to give more nutrients, as well as adding any nuts, hemp seeds, sunflower seeds, etc.

Enjoy! xo

Samantha