We love swapping sweet potato noodles for regular noodles on occasion because it’s an easy swap that really maximizes the nutrient content of a dish. Sweet potatoes are a great source of beta carotene, a compound that gives sweet potatoes their orange hue and also serves as a poweful antioxidant within our bodies.
The addition of brussels sprouts is another fun way to get your cruciferous vegetables in. Cruciferous vegetables like broccoli, cauliflower, brussels sprouts and cabbage are good sources of phytonutrients or plant compounds that reduce inflammation and the risk for cancer. Aim to get one serving of cruciferous vegetables in per day!
Sweet Potato and Shrimp Noodle Bowl with Bang Bang Sauce
- 3 tablespoons olive oil divided
- 20 ounces spiralized sweet potatoes about 2 sweet potatoes
- 1 1/2 teaspoons lime juice
- 1 teaspoon minced garlic
- 1 teaspoon minced fresh ginger
- 1 pound medium shrimp peeled and deveined
- 1/2 pound Brussels sprouts shaved
- Bang Bang Sauce to taste
- 1/4 cup thinly sliced green onions
- 2 tablespoons chopped cashews
- Heat a large wok or skillet over high heat.
- Add 1 tablespoon of olive oil to pan and swirl to coat. Add garlic and ginger and cook for 30 seconds, stirring constantly
- Add shrimp and stir-fry until completely opaque, about 4 minutes. Remove shrimp from pan.
- Add remaining olive oil to pan and swirl to coat. Add sweet potato noodles and stir-fry until crisp-tender, about 5 minutes.
- Add Brussels sprouts and lime juice, stir-fry 1 minute.
- Stir in one recipe's worth of Bang Bang Sauce and cook 1 minute, stirring often.
- Stir in shrimp; toss to coat. Top with green onions and almonds and serve immediately.