Unlike regular potatoes, which can be toxic to humans in their uncooked form, owing to a dangerous alkoloid called solanine, sweet potato can actually be consumed raw. However, it is worth highlighting that large quantities are not recommended as they do contain an enzyme inhibitor (trypsin) that can make digestion of proteins difficult, so don't go chowing down on multiple portions in one sitting!
Serve as a light lunch or as a colourful side dish alongside grilled meat or my Turmeric and Coconut Cauliflower Steak
Mango and Sweet Potato Satay Noodle Salad
Grain-free, Gluten-free, Dairy-free, Refined Sugar-free
Serves 2
Ingredients:
Noodles:
1 small or 1/2 medium purple sweet potato*, peeled and spiralised
2 small or 1 medium carrot(s), peeled and spiralised
1/2 large ripe mango, stoned and peeled
handful of coriander (approx 15g), roughly chopped
small bunch mint leaves (approx 6-8 leaves)
handful of unsalted toasted cashew nuts
Sauce:
3 tbsp crunchy almond butter
1 tbsp sesame oil
1/2 tbsp tamari or 1 tbsp coconut aminos
2 tbsp unsweetened dessicated coconut
1/2 tbsp rice vinegar
juice of 1/2 lime (approx 2 tbsp)
3 small soft pitted dates (25g without stones), soaked briefly and drained if hard
1/2 small clove garlic, peeled
1/4 tsp garam masala powder
big pinch turmeric
optional: 1/4 tsp red chilli flakes
* Substitute for orange sweet potato if preferred
Instructions:
1. Blend all sauce ingredients in a high powered blender until well combined into a thick paste.
2. In a large bowl, toss together spiralised sweet potato, carrot and coriander.
3. Chiffonade the mint leaves.
4. Pour sauce onto noodle mix and use hands to coat noodles evenly.
5. Add mint leaves and briefly toss through before dividing onto serving bowls or plates.
6. Slice or dice mango as preferred and lay over the top, along with a scattering of cashew nuts.
7. Add extra coriander to garnish if liked.
 |
| Mango and Sweet Potato Satay Noodle Salad |
Serve as a light lunch or as a colourful side dish alongside grilled meat or my Turmeric and Coconut Cauliflower Steak
Mango and Sweet Potato Satay Noodle Salad
Grain-free, Gluten-free, Dairy-free, Refined Sugar-free
Serves 2
Ingredients:
Noodles:
1 small or 1/2 medium purple sweet potato*, peeled and spiralised
2 small or 1 medium carrot(s), peeled and spiralised
1/2 large ripe mango, stoned and peeled
handful of coriander (approx 15g), roughly chopped
small bunch mint leaves (approx 6-8 leaves)
handful of unsalted toasted cashew nuts
Sauce:
3 tbsp crunchy almond butter
1 tbsp sesame oil
1/2 tbsp tamari or 1 tbsp coconut aminos
2 tbsp unsweetened dessicated coconut
1/2 tbsp rice vinegar
juice of 1/2 lime (approx 2 tbsp)
3 small soft pitted dates (25g without stones), soaked briefly and drained if hard
1/2 small clove garlic, peeled
1/4 tsp garam masala powder
big pinch turmeric
optional: 1/4 tsp red chilli flakes
* Substitute for orange sweet potato if preferred
Instructions:
1. Blend all sauce ingredients in a high powered blender until well combined into a thick paste.
2. In a large bowl, toss together spiralised sweet potato, carrot and coriander.
3. Chiffonade the mint leaves.
4. Pour sauce onto noodle mix and use hands to coat noodles evenly.
5. Add mint leaves and briefly toss through before dividing onto serving bowls or plates.
6. Slice or dice mango as preferred and lay over the top, along with a scattering of cashew nuts.
7. Add extra coriander to garnish if liked.
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