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Broccoli & Sweet Potato Glass Noodle Bowl

Updated: Dec 21, 2019

I changed quite a bit on this one, so if you want the original, use the links. The biggest change I made was using sweet potato glass noodles instead of rice noodles. Several benefits, I think:

  • They're only 90 calories per serving, as compared to 190 cal in rice noodles

  • The have half the carbs of rice noodles

  • Only drawbacks: no iron and no protein, but I'm not super interested in that much protein anyway

Broccoli & Sweet Potato Glass Noodle Bowl

Sources: Vegan Sandra & Oh She Glows | Serves: 2 | Time: ~30 min


2 tbsp garlic infused EVO

1 small head of #broccoli, florets only

1/4-1/2 cup of hot veggie broth

1 14-oz can of #chickpeas, drained and rinsed

1/4 tsp salt

2 servings of Chung Jung One sweet potato glass noodles

1 cup of so of cherry #tomatoes, halved

Coconut aminos, to taste

Black pepper

Cashew sour cream (Oh She Glows recipe linked above)


I made the cashew cream ahead of time. Keep in mind, it only takes a minute of activity to prepare it, but the cashews do need to soak in hot water for at least 20 minutes.

Then I put a pot on to get it boiling. The glass noodles will only take 6 minutes once the water is ready. Drain the pot and set aside if these finish before your broccoli.

While waiting for the pot come to a boil, heat up a thick-bottomed saucepan with EVO and add florets. Cook for a minute and then add hot broth. Cover the pan with a lid and let the broccoli simmer for about 10 minutes. Add the chickpeas and salt. Stir and cook for a couple of minutes. Remove the heat.

Assemble the bowls: noodles, broccoli-chickpea mix, tomatoes and cashew sour cream. Enjoy!


What I ate and drank today

1 macchiato

8 glasses of water

Wrap with ingredients from last night's dinner (diced mango, cherry tomatoes, lettuce, cucumber, and vegan yum yum sauce)

Broccoli noodles

Butternut squash agnolotti


Wine with dinner

Wine post dinner


~7 miles of walking

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