NUTRIBULLET Veggie Bullet - Page 45

Spiralized Delights | 8786 | Spiralized Delights
SWEET POTATO PAD THAI
MAKES 4-6 SERVINGS
Sweet and savory Pad Thai gets the veggie treatment in this dish, which
substitutes traditional rice noodles for spiralized sweet potatoes.
INGREDIENTS:
Pad Thai Sauce:
3 Tbsp. fish sauce
1 Tbsp. tamarind paste
1 Tbsp. freshly squeezed
lime juice
1 Tbsp. coconut sugar
OR maple syrup
1 tsp. chili powder
Toppings:
1 cup toasted cashews or
peanuts, chopped with the
Slicer Blade
½ cup cilantro, chopped with
the Shredder Blade
1 lime cut into 3 wedges
for serving
Omelet shreds:
1-2 tsp. olive oil
4 eggs
Sweet Potato:
1½ pounds sweet potatoes,
spiralized in Spiralizer
2 Tbsp. olive oil
1 large clove garlic, sliced with
the Slicer Blade
1 bunch green onions,
sliced with the Slicer Blade
DIRECTIONS:
Mix together all the ingredients for the sauce, and prep all the
toppings to set aside until the end.
Preheat a non-stick skillet over medium heat. Add 1-2 teaspoons oil to
the pan, whisk the eggs together in a bowl and then pour them into the
preheated pan. Swirl the eggs around to all the edges, then push the
set eggs to the middle and continue to swirl the uncooked eggs to the
sides of the pan. When the eggs are about half cooked, lower the heat
to low and cover. Cook without stirring until the omelet is done. Using a
spatula, carefully slide the omelet out of the pan onto a cutting board.
Cut the omelet into strips about ¼” wide, and set aside.
Add the 2 Tbsp. of oil to the same pan you used for the omelet along
with the garlic and green onions, sauté over medium high heat for
about 1 minute, and then add the sweet potato noodles. Sauté the
sweet potato noodles until just soened, about 8-10 minutes.
When the noodles have soened, add the Pad Thai sauce, omelet
shreds, cashews, and chopped cilantro to the pan. Continue cooking
over medium high heat while tossing the noodles just until everything
is coated. Serve immediately with lime wedges, nuts, and cilantro.
VEGGIE
Sweet Potato:
VEGGIE
Sweet Potato:
1½ pounds sweet potatoes,
VEGGIE
1½ pounds sweet potatoes,
spiralized in Spiralizer
VEGGIE
spiralized in Spiralizer
2 Tbsp. olive oil
VEGGIE
2 Tbsp. olive oil
1 large clove garlic, sliced with
VEGGIE
1 large clove garlic, sliced with
BULLET,
Mix together all the ingredients for the sauce, and prep all the
BULLET,
Mix together all the ingredients for the sauce, and prep all the
toppings to set aside until the end.
BULLET,
toppings to set aside until the end.
BULLET,
Preheat a non-stick skillet over medium heat. Add 1-2 teaspoons oil to
BULLET,
Preheat a non-stick skillet over medium heat. Add 1-2 teaspoons oil to
the pan, whisk the eggs together in a bowl and then pour them into the
BULLET,
the pan, whisk the eggs together in a bowl and then pour them into the
preheated pan. Swirl the eggs around to all the edges, then push the
BULLET,
preheated pan. Swirl the eggs around to all the edges, then push the
set eggs to the middle and continue to swirl the uncooked eggs to the
BULLET,
set eggs to the middle and continue to swirl the uncooked eggs to the
sides of the pan. When the eggs are about half cooked, lower the heat
BULLET,
sides of the pan. When the eggs are about half cooked, lower the heat
LLC
DIRECTIONS:
LLC
DIRECTIONS:
Mix together all the ingredients for the sauce, and prep all the
LLC
Mix together all the ingredients for the sauce, and prep all the
toppings to set aside until the end.
LLC
toppings to set aside until the end.