I know I know. This is not exactly helping our agriculture situation….one of the main reasons I originally moved towards more of a vegetarian diet before, but I make sure the meat we use comes from the best quality and local sources I can find.
I have watched the documentaries that say eating grass-fed grass finished, free range ect is actually not helping the situation as those animals require more space.
For me, at this time in my life, I need to listen and trust in Tawnee, and stick with this, especially as I have seen positive changes.
Will I go back to the more vegetarian lifestyle someday?
There is a good chance I will, I enjoyed getting the nutrition I needed from other sources like beans and grains, but for now, this is working.
So, back to the point, this meal is not vegetarian as it is, but you could easily make it into a vegetarian meal by removing the meat. I added lots of veggies, so it would be easy to add a few more to bulk it up.
I had a lot of requests for this recipe, and thought I would share…..but I really did not put much time into taking a picture. That is something that frustrates me SO MUCH that I don’t want to spend my time on it anymore.
Apologies it doesn’t look good, apologies for the blob of sauce on the side (my dad was quick to remind me of that), and apologies for the lack of professionalism.
Shows my human side again, right? 😉
But if it sounds good, try it! If not, then that’s okay too 🙂
We can still be friends 🙂
Recipe modified from Mel’s Kitchen Cafe, and you can change out the veggies for whatever you have on hand.
Sweet Potato Noodles with Chicken & Vegetables in Creamy Peanut Sauce
1/2 cup peanut butter
2 garlic cloves
1/4 cup soy sauce
1 tbsp brown sugar
1 tbsp sriracha
1 large lime
2/3 cup coconut milk
1lb chicken thighs, cut into chunks
1/4 tsp salt
1/4 tsp pepper
2 tbsp curry powder
1 tbsp avocado oil
2 tbsp avocado oil
3 medium sweet potatoes, spiralized
1/2 medium onion, diced
1 cup red cabbage, cut into strips
1 cup collard greens, cut into bite sized chunks
1 cup green beans, cut into chunks
1/2 cup cherry tomatoes, cut in half
Mix the sauce ingredients in a blender, set aside.
Cook the chicken in the 1 tbsp oil over a medium heat. Add the curry, salt, pepper. Stir well to make sure seasoning doesn’t burn. Cook until ALMOST fully cooked (slightly pink in the middle).
Meanwhile, start to cook your vegetables (except sweet potato) in a LARGE saute pan, the timing of which will depend on which veggies you used. For me, I cooked the onion first in 1 tbsp oil, then added the green beans, cabbage, and collard greens.
Turn the heat down to medium, and add the sweet potatoes, and drizzle the other tbsp oil over the top. You may need additional oil.
Cook for 2 minutes, then use pasta tongs to carefully move the sweet potato around (flipping it, so the bottom is now the top. Add the chicken, and cook for another few minutes.
Once the sweet potato is still “al dente”, but no longer raw, pour the sauce, and use the pasta tongs to mix it all in as best you can. Some of the sweet potato noodles will break, but that is okay.
Stop cooking before they reach the soft and mushy stage (part of that is keeping the lid off the entire time.).
Oh, and this made 5 meals for us, we LOVED the leftovers cold, it tastes great after a day to soak in the flavor.
This was the first time making sweet potato noodles, and we loved it! They actually held together really well, and I preferred them to the zucchini (courgette) noodles.
Well, actually, that felt kinda good doing a recipe for a change! I have kinda missed it.
We made a fish curry this weekend, which was delicious too, so I might be sharing that one soon 🙂
What did you cook this weekend?