Recipes
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
Ingredients
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
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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.
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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.
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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.
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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.