Well it’s officially the end of zucchini week. Abra and I really had a delicious week here baking with green things and spiralizing our hearts out and we hope you loved it too. I also had a wedding freakout about how expensive things are getting.
Everyone says it’s going to be perfect come the day of, but whoa. What the hell? This shit is crazy. Tony and I have this amazing, beautiful life together and can have it without a giant party. In fact this giant party of a wedding is just causing me a ridiculous amount of stress. I 100% understand why people hire wedding planners now. I’m going out of my damn mind.
Ok, moving on. Hah.
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I’m not sure what my favorite recipe from zucchini week was — either the paleo zucchini banana bread or these gorgeous zoodle bowls. My goodness they’re SO SO good.
The zoodles and sweet potatoes get drunk in a saucy turmeric ginger coconut milk broth. (Say that fast three times!) Abra and I kept joking about what to call these: saucy drunky noodles. golden noodles. turmeric crack noodles. Finally we landed on Sweet Potato Zoodle Bowls.
In my own house I’m still calling them saucy drunky noodles because the sauce tastes like heaven. It’s slightly sweet from the coconut milk, but still rich with a hint of peanut butter flavor. Damn you guys, it’s good, healthy and oh so perfect for your weekend to go with whatever you’re cooking up on the grill.
If you’d like a little more protein, you could add in tofu, a can of chickpeas or perhaps serve this with grilled chicken on top. La la la loveeeeee.
If you guys wanna see another fun food themed recipe, let me know in the comments below.
Finally, I’ve got a few weekend favorites for you:
My best friend Callie is putting together a documentary film called ‘Refugee is Not My Name,’ that will share the stories of people at the core of the refugee crisis. The film focuses on refugee and volunteer experiences from three of the major geographical hot spots for refugee encampments in Greece. They are asking for donations so that they can finish editing the film and submit it to festivals to draw attention to the refugee crisis. Watch the trailer and please donate if you can here.
Crushin’ hard on this curried corn soup. It’s just so beautiful.
OMG PB & J breakfast cookies. Thanks Jess, you da best.
Zucchini bread oatmeal is about to be my breakfast v v soon.
About to add some of these essential oils to my list. Do you use any of these?
Buffalo cauliflower salad with tahini ranch. THE BEST SALAD EVER?
Homemade coconut yogurt. I’m having a moment with it.
Also having a serious crush on these chocolate sunflower cupcakes. So qoot (that’s cute in my dictionary).
Okay AND Anthropologie is having a major sale and I’m crushing on a few things (they are taking 40% all sale items — the discount is reflected at checkout!):
These chino shorts in both colors (i just got them in the dark khaki orange).
This striped top (check out the back!).
OMG WAIT no this striped top with black jeans or denim.
Crochet top with destroyed jeans. YES.
And this adorable pink tank sweater. Need it.
Have a great weekend, I love you guys MUCHO.
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Sweet Potato Zoodle Bowls with Golden Turmeric Coconut Milk Sauce
Ingredients
- 1 teaspoon coconut oil
- 3 cloves garlic, minced
- 2 teaspoons fresh grated ginger
- 1 small white onion, diced
- 1 red pepper, diced
- 2 small to medium sweet potato, peeled and diced into small cubes
- 1 1/4 teaspoon ground turmeric
- 1/2 teaspoon salt
- Freshly ground black pepper, to taste
- 1 (15 oz) can light coconut milk (from the can)
- 2 tablespoons all natural creamy peanut butter
- 2 medium zucchini, spiralized
Instructions
- Heat coconut oil in a large pot over medium high heat. Once oil is hot, add in garlic, ginger and cook for 30 seconds or until fragrant.
- Next stir in onion, red pepper and sweet potato cubes. Cook for several minutes, stirring occasionally until sweet potatoes begin to slightly soften, about 5 minutes. Add in turmeric; stirring to coat the veggies.
- Next add in coconut milk, peanut butter, salt and pepper. Stir to combine, then bring soup to a boil, reduce heat to low and simmer uncovered, stirring every few minutes for 10-15 minutes or until sweet potatoes are fork tender. Taste and adjust seasonings as necessary.
- Finally stir in zucchini noodles and allow them to simmer for just a few minutes. Ladle into bowls and enjoy garnished with fresh lime juice, cilantro and green onion, if desired.
Recipe Notes
Nutrition
46 comments
Those zoodle bowls sound amazing! Sweet potatoes are my favorite so I’m going to have to try them!
YES you will love them!
Can you use coconut milk from the refrigerator section? We have to follow a low saturated fat diet for health reasons.
You can! Just be sure it’s not sweetened 🙂 The sauce won’t be as creamy but it will still be delicious.
Uhh yes to this recipe, making it this weekend for sure.
Also, I made that coconut yogurt from MB, its sooo amazing!! 🙂
It’s so so good! And I have to make that, too!
Yummy sweet potato bowl recipe! I get bored with zuc so your ideas this week have been awesome! I am drooling over Jess’s PB&J cookies too. OH, and I love cypress oil. It’s great for circulation and is lovely when diffused with orange – it sets a sexy mood 😉
I’m so glad you’ve enjoyed them! And noted on the cypress oil – who knew it had all those benefits!
THIS LOOKS AMAZING!!!! Thank you so much for including the nutrition information!
You bet! Enjoy!
I love all your recipes and am making this one tonight. I love how simple and clean they are! Have to use almond butter – will that work?
Almond butter should work just fine! The sauce will just have more of that almond flavor (rather than peanut butter).
Yum those look delicious!
Highly recommend!!
I just found spiralized sweet potatoes in my grocery store. How good would that be?
I think those would be amazing in here!
Looks very good!
It is!
Hi my name is Anthea from South Africa. .. I have bone marrow cancer and always looking for new vegetarian recipes as I’ve left the old western diet behind. Still have a bit of chicken and fish. .
Thank you for the effort you have put into making this your quest …read your blog ..whew quite a journey well done. you never know how many more people you can touch. .. With kind regards Anthea. .
Hi Anthea! Thanks so much for your kind words – they mean so much to me. I’m glad you’ve found some great vegetarian recipes in here, and hope you continue to do so! All the best to you and wishing you good health <3
First recipe using turmeric and we loved it. The combination of flavors was a winner!
Amazing! So glad you enjoyed!
I love the sound of this recipe, but I have a nut allergy 🙁 do you have any peanut butter substitute suggestions?
Hi Hannah! You can actually just leave the peanut butter out and it will still be delicious 🙂
Love, love, love all your turmeric recipes! I hadn’t cooked with it until I tried your golden chickpea chicken soup and I’m obsessed now! I made your sweet potato arugula salad for my skeptical 85 year old granny and she loved it!
I’m so glad! Granny’s are the hardest to please – happy to hear she enjoyed it too!
This recipe looks delicious.. can you freeze it as well?
It is delicious! I haven’t tried freezing it yet – not sure how the zucchini noodles will come out, but you could definitely try!
These are great!! So flavorful and nourishing!! I added rotisserie chicken on top for some protein. SO good. Thanks Monique!!!
So glad you enjoyed! Chicken on top sounds like the perfect protein add-on.
At what point in the recipe should the tofu be added?
I would use extra firm tofu and just add it at the end (let it simmer for a few minutes!)
I made this tonight it was soooo good! The only thing was it felt a little heavy – any tips to give it a little bit of a lighter taste? Loved all the flavors though!
I’m glad you liked it! You could add a bit of broth to lighten it up a bit 🙂
This was amazing!! I used butternut squash instead of sweet potato. Very creamy and delicious!!
Perfect! Glad you enjoyed 🙂
Could I use rice noodles instead of zucchini noodles in this?
Sure!
The sauce on this zoodle recipe is amazing!
What an incredibly tasty and nutritious dish! We absolutely loved it. Perfect for a winter day dinner. Had to add a bit more coconut milk than the recipe, otherwise it’s perfect.
Love this one for a winter dinner! Glad you enjoyed 🙂
Tried this recipe last week and LOVED it! I’ve been craving these flavors during quarantine, and it hit the spot. I’m vegetarian but my husband isn’t, so we had separately prepared tofu and chicken.
Only change we made we to add a touch of thai chili for some heat!
Will definitely be making this again.
So so good! What a flavorful, hearty recipe! My whole family, even the die-hard meat eaters enjoyed it. I highly recommend adding the garnishes of lime juice and green onions, I also added some sriracha and it was DELICIOUS!!
Amazing! So happy to hear that!
Excellent!!! Using Zoodles was a great idea.
Absolutely! Glad you enjoyed 🙂