ADVERTISEMENT
Peel and spiralize the sweet potatoes into long, noodle-like strands using a spiralizer.
Heat the olive oil in a large pan over medium heat and sauté the garlic until fragrant.
Add the sweet potato noodles and sauté for about 7-10 minutes, or until they soften but still have some bite.
Season with salt and pepper to taste, and serve with fresh basil leaves and Parmesan cheese, if desired.
Cauliflower Rice Stir-Fry:
Grate the cauliflower into rice-sized pieces using a box grater or food processor.
Heat the sesame oil in a large skillet over medium-high heat.
Add the bell peppers and peas, stir-frying for 3-5 minutes.
Add the grated cauliflower and soy sauce, stirring constantly for another 5-7 minutes, until the cauliflower softens.
Push the vegetables to one side of the pan and scramble the egg in the empty space (optional).
Stir everything together, then garnish with chopped green onions before serving.
Serving and Storage Tips:
Avocado Chocolate Mousse: Serve chilled in small cups or bowls, topped with crushed nuts or berries for added texture. Store leftovers in an airtight container in the fridge for up to 2-3 days.
Sweet Potato Pasta: Serve this dish as a light lunch or dinner, topped with your favorite sauce or a sprinkle of Parmesan. Store leftovers in an airtight container in the fridge for 2-3 days.
Cauliflower Rice Stir-Fry: This stir-fry can be served as a side dish or as a low-carb alternative to traditional rice. Leftovers can be stored in the fridge for up to 2 days and reheated easily.
Avocado Chocolate Mousse:
Add a few tablespoons of peanut butter for a rich, nutty twist.
Swap the cacao powder with carob powder for a milder flavor.
Sweet Potato Pasta:
ADVERTISEMENT
