Slightly Modified a Recipe by Inspiralized | Serves: 4 | Time: ~25 min
2 medium sized sweet #potatoes, ends removed and peeled
1 small or ½ of a medium sized purple #cabbage
2 tbsp coconut aminos
2 tbsp natural crunchy peanut butter
1/4 cup lime juice
2 tsp ginger spice (divided)
3 cloves garlic, minced (divided)
2 tbsp sesame oil (divided)
1 tsp agave syrup
1 tsp hot sauce (or to taste)
2 tbsp EVO
2 green onions, thinly sliced
½ cup roasted lightly salted peanuts, coarsely chopped
1 cup bean sprouts
There are tons of spiralizers out there, and all have various assortments of blade attachments from very fine angel hair blades to the straight blade that creates big wide noodles or just chops up the veggie to save you the hassle of manually slicing and dicing.
Best way I can describe the right blades for all spiralizers: spiralize the sweet potatoes using a blade attachment that creates a noodle similar in size to spaghetti. Spiralize the cabbage using the straight blade attachment. See photo below.
To make the sauce, whisk together the coconut aminos, peanut butter, lime juice, half of the ginger and garlic, 1 tbsp sesame oil, agave syrup, and at least 1 tsp of hot sauce. Taste and adjust if needed.
Crack the eggs in a bowl and beat. In a large skillet, warm 1/2 tbsp EVO and 1/2 tbsp sesame oil over medium heat. Add the remaining ginger and garlic and saute for 1 minute. Add the eggs, scramble, break into large pieces with a wooden spoon, and transfer to a bowl for later use. Wipe pan clean.
In the same pan used to cook the eggs, warm 1/2 tbsp EVO and 1/2 tbsp sesame oil over medium heat. Add the sweet potato and cabbage noodles and cook for 10 minutes or until softened. Add the eggs and peanut sauce and toss well to combine.
Transfer to serving bowls and garnish with scallions, peanuts, bean sprouts, and sriracha.
What I ate and drank today
1 grande iced coffee
2 cups caffeinated coffee
1 cup decaf
80 oz of water
Spinach, feta and egg white wrap
Half peanut butter sandwich
~2.5 miles of walking