Sweet Potato and Spicy Hummus Noodle Bowl

Spiralized sweet potatoes are a great, gluten-free way to enjoy “pasta.” Here, they’re topped with a satisfyingly savory hummus sauce, tons of crunchy veggies, and spicy sesame oil. Yum.

If you don’t have a spiralizer, just finely dice the sweet potatoes and then boil or steam them until barely tender.

Serves 6




Sweet Potato and Spicy Hummus Noodle Bowl

2 Tablespoons cooking oil
1 14- to 16 Ounces package extra firm tofu or 8 ounces chicken, cut into 3/4-inch dice
1 1/4 Cups hummus, divided
1/4 Cup chicken or vegetable broth
2 Tablespoons soy sauce
1 Teaspoon hot chili sesame oil, plus more for serving
2 1/2 Pounds orange- or yellow/white-fleshed sweetpotatoes, cut into spaghetti-sized noodles with a spiralizer
1 1/2 Persian- or Asian-style cucumbers, thinly sliced, or 3/4 regular cucumber, peeled and thinly sliced
6 to 8 radishes, thinly sliced
8 to 10 scallions, thinly sliced
18 to 24 small sprigs cilantro
2 Tablespoons sesame seeds, toasted

Sweet Potato and Spicy Hummus Noodle Bowl Directions

  1. In a large skillet over medium heat, warm the cooking oil. Add the tofu or chicken and cook, stirring occasionally, until the tofu is well browned, 6 to 8 minutes, or the chicken is cooked through, 4 to 5 minutes. Remove from the heat and set aside.

  2. While the tofu or chicken is cooking, in a small bowl, combine 3/4 cup of the hummus with the broth, soy sauce, and sesame oil. Set aside.

  3. In a large pot of boiling, well-salted water, cook the sweet potato noodles until al dente, 2 to 3 minutes. Drain, transfer to serving bowls, and drizzle with the hummus mixture.

  4. Top with the tofu or chicken, cucumber, radishes, scallions, cilantro, and remaining 1/2 cup of hummus. Sprinkle with the sesame seeds and serve, with more sesame oil alongside.


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