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Peanut Thai Sweet Potato Noodle Bowl




Thai inspired dinner made super simple and only 400 calories!


Ingredients:

Serves 4

  • 1 large sweet potato, spiralized*

  • 1 sweet onion, sliced thin

  • 1 lb chicken, cut into very thin strips (sub with tofu for vegan option)

  • 1 tsp fresh ginger, minced

  • 4 cloves garlic, minced


Sauce:

  • 1/4 cup peanut butter (2 ingredients peanuts & salt)

  • 1 Tbsp lemon juice

  • 2 Tbsp organic teriyaki

  • 1 cup unsweetened almond milk


Optional veggie volume boosters: broccoli & cauliflower rice


Directions:

On high heat, sauté onions for 5 minutes. Add water as needed to prevent them from burning. (No oil is needed). Add chicken, cook for an additional 5 mins, stirring frequently. Add water as needed (to prevent burning).


While that cooks, add sauce ingredients to a small bowl and whisk until well combined. Reduce heat to low. Toss in sweet potato noodles, garlic and ginger. Add sauce. Cook with lid on for 5-10 mins. If noodles are too long cut with scissor. Add scallions for a finishing touch.


Serve over cauliflower rice or crispy charred broccoli as a volume booster, if needed.


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*Carrot noodles also work. Trader Joes sells frozen carrot noodles. Some grocery stores have pre-spiralized sweet potato noodles in the produce section. You can also spiralize your own with a Veggetti. Keep the skin on the sweet potato for added fiber.

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Registered Dietitian & Sports Nutritionist
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