Sesame Sweet Potato Noodles

This is honestly the best, the BEST, noodles recipe I’ve ever had. It’s creamy, it’s sesamy, it’s just perfection. We’ve had a period of heat passing by in Belgium that left me grabbing smoothies, juices and salads all the time. But thankfully, there was one day where it was a bit colder. I needed it, as I don’t like heat that much. But it was the ideal moment to try this recipe out.

It is so easy to make, and I’m already planning to make it again next week. You do need a spiralizer to make this recipe though. But this is a tool that doesn’t cost that much and one you’ll grab a lot once you have it. I bought mine last month and I’ve been using it relentlessly the last few weeks. It’s easy to use, easy to clean and it makes your recipe so pretty.

Let’s get to the recipe.

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Sesame Sweet Potato Noodles

  • serves 2
  • Ingredients
    • 1 large sweet potato
    • 1 tbsp olive oil
    • 2 tbsp tahini paste
    • 1 tbsp toasted sesame oil
    • 2 tbsp raw apple cider vinegar
    • 2 tsp raw honey or maple syrup
    • pinch red pepper flakes
    • ¼ tsp salt
    • 1 green onion, diced (optional)
    • 1 tbsp sesame seeds
  • Directions
    • First cook the sweet potato in a 210°C oven for about 10 minutes. This will not fully cook the potato, but it will loosen it a bit so it’s easier to pass through the spiralizer.
    • While the potato cools enough to handle, make the dressing. Whisk together the tahini paste, sesame oil, vinegar, honey (or maple syrup), red pepper flakes and salt in a small bowl.
    • Set the dressing aside, as you take out your spiralizer. Spiralize the sweet potato into noodles.
    • In a medium sauté pan, heat the olive oil and cook the sweet potato noodles for about 5-10 minutes, depending on your taste. I like them a bit more cooked, so I normally cook them for about 10 minutes.
    • Put your noodles in a bowl, pour over the dressing and toss the noodles so they’re evenly coated.
    • Finish the dish by adding the green onions and sesame seeds.
    • Serve warm or cold.

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I found this recipe right here, and adapted it to my taste. But like I said before, this is so easy and so good. It doesn’t take any time at all… It’s sweet, but savoury at the same time and filling. It’s the perfect dinner if you don’t have that much time and still want something healthy to eat.

Try this one out and let me know what you think. Don’t hesitate to post some recipes you would like to share. I want to try all of them and learn some new ones. Even though I look through the internet every day looking for new recipes, I’m sure there’s a lot more out there that I haven’t even seen or heard of yet. Let’s share the love for cooking.

love

Anna-Lisa ❤

Easy Pasta Arrabiata

After my success with the energy balls from last week, I couldn’t wait to try another recipe by Deliciously Ella. Some were, like I said before, not doable for me but then I felt upon this recipe.

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And it is just what she promisis. A simple, quick Pasta Arrabiata. And I loved it. It is quick, easy and I usually have all the ingredients in house that I need to make this recipe. This will be one I will come back to. It is that great. I did adapt it a tiny little bit to my taste. I feel with only 2 garlic cloves you have enough of the taste and multiplying it for two persons is just not necessary. But that’s just so fun about recipes and cooking, it’s all about looking what tastes great to you and find the balance in your food that you enjoy the most.

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Easy Pasta Arrabiata

  • for 2 persons
  • Ingredients
    • 2 pasta servings
    • 2 crushed garlic cloves
    • 2 tsp of chili flakes
    • 2 tbsp of dried oregano
    • 2 tsp of dries thyme
    • 1 tbsp of olive oil
    • 24 cherry tomatoes
    • 400 g of can of chopped tomatoes
    • 2 tbsp of tomato puree
    • juice of 1/2 lemon
    • salt & pepper
  • Directions
    • First start boiling some water to cook your pasta.
    • Crush 2 garlic cloves in a pan. Then add the spices. Top it with the olive oil and then start heating it up gently.
    • Meanwhile chop the cherry tomatoes in two or four, like you prefer.
    • When the oil starts bubbling, add the canned tomatoes, the tomato paste and the cherry tomatoes. Turn everything over so the spices get mixed in with the tomatoes. Mix well and let it sizzle until the sauce thickens a little bit.
    • Meanwhile don’t forget about your pasta off course. When the pasta is finished cooking, drain it and add it to the sauce. Add the lemon juice and mix well so all the pasta is covered in sauce.
    • Finish it off with some salt & pepper. I added some nutritional yeast to add some cheesy flavour to my plate and it worked perfectly.
    • Most important step: Enjoy…

And that is it. It’s that simple. It’s fiery. It’s lush. It’s pasta. And topped with a little bit of nutritional yeast, it is just perfection.

Definitely give this a try, because you will be surprised at how easy this one actually is.

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Don’t hesitate to post some recipes you would like to share. I want to try all of them and learn some new ones. Even though I look through the internet every day looking for new recipes, I’m sure there’s a lot more out there that I haven’t even seen or heard of yet. Let’s share the love for cooking.

love

Anna-Lisa ❤