Baked Charred Thai Coconut-Lemongrass Sweet Potato Noodles One-Bowl Wonder
This vibrant one-bowl meal features spiralized sweet potato noodles baked until tender with a charred edge, tossed in a creamy, aromatic Thai coconut-lemongrass sauce. It's a comforting, gluten-free, and dairy-free dish that brings bold flavors to your table in under an hour.
Ingredients
Ingredients
- 1.5 lb sweet potatoes spiralized into noodles (about 4 cups noodles)
- 1 tbsp coconut oil melted, for coating
- 1 can full-fat coconut milk 13.5 oz can
- 2 tbsp red curry paste ensure no alcohol
- 2 tbsp tamari or gluten-free soy sauce
- 1 tbsp lime juice freshly squeezed
- 2 tbsp fresh lemongrass minced (white part only)
- 1 tbsp maple syrup or coconut sugar
- 0.5 tsp salt or to taste
- 0.25 cup fresh cilantro chopped, for garnish
- 2 tbsp roasted peanuts crushed, for garnish
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan with a splash of water or coconut milk to loosen the sauce. Make-Ahead: You can spiralize the sweet potatoes up to 2 days ahead and store them submerged in cold water in the fridge. Drain and pat dry before using. Variations: Add baked tofu or chickpeas for extra protein. For more heat, add a pinch of red pepper flakes to the sauce. Serving Suggestion: Serve with a side of steamed bok choy or a simple cucumber salad.