This is one of those super easy, lazy mid-day lunch type of recipes that doesn’t dirty many dishes yet remains immensely fresh, healthy, and satisfying. Like most of our recipes, this dish is vegan, lectin-free, grain free, and sugar free!

Let’s get to it, shall we?IMG_0004The base of this dish comes from sweet potato noodles, which are made from a sweet potato that’s been spiralized into thin noodle-like strips. I’ve had my eye on sweet potato noodles for a while now but haven’t been able to get my hands on them being that I don’t own a spiralizer, which all changed when I spotted a pack of them at a local Whole Foods. I grabbed them immediately. 

If you can’t find sweet potato noodles or don’t have a spiralizer, you could use a different variety of root vegetable noodles, such as jicama or carrots, although, I admittedly don’t see those very often. And if you strike it with all veggie-noodles, you can use “shirataki” or “yam flour” noodles instead, which are chewy, fiber-rich noodles that are typically found in plastic packets reminiscent of school juice pouches.

Shirataki noodles are made from the fiber of the konjac root, which is extracted by rinsing konjac flour with water until all the starch is rinsed away and all that’s left is fiber. They may sound like some fancy invention a health-conscious French chef devised, but they’ve actually been used in Japanese & Korean cooking for many years.IMG_0001To keep the dish light, roasted greens add chewy texture, little bits of burnt goodness, and deep flavor. If broccoli isn’t your thing – or you’ve simply ate too much it recently – try roasting brussels sprouts, asparagus, or cauliflower instead. To up the texture game even more, lightly roasted pecan crumbles are added on top – for that little, special something.IMG_0002IMG_0003Instead of whipping up a hot, thick, savory sauce like I so often do, I wanted to keep this dish light, thus I went with a chilled sauce that has an invigorating, cooling effect instead. To concoct such a sauce, I went with a combination of full-fat coconut yogurt, chopped chives, lemon juice, and a touch of nutritional yeast for sharpness. All in all, this sauce taste similar to how I remember sour cream & onion dip tasting as a kid, which earns it three extra points in my book.

The anatomy of this dish – resistant starches from sweet potato, healthy saturated fat from coconut yogurt, and fiber + nutrients from broccoli – lends itself to being the perfect, light mid-day meal.

If you like what your taste buds are tellin’ ya, leave behind a nice rating, share your thoughts with us in the comments, or show us your creations by tagging @noeggsorham on Instagram.

Ryan & KimIMG_0005

Tender Sweet Potato Noodles with Sour Cream & Onion Drizzle

  • Servings: Two
  • Difficulty: Easy
  • Print

Invigoratingly nostalgic sauce with spiralized noodles, paprika roasted broccoli, and crunchy toasted pecan pieces.


Sweet Potato Noodles

  • 13 oz sweet potato noodles (or other root vegetable noodles)
  • 2 tbsp olive oil
  • pinch of salt

Sour Cream & Onion Sauce

  • 1/4 c full-fat coconut yogurt (I recommend Coyo)*
  • 2 tbsp water
  • 1 tbsp nutritional yeast
  • 1 tbsp fresh chives, finely chopped
  • 1 tbsp lemon juice
  • 1 tbsp extra virgin olive oil
  • heavy pinch of salt


  • 2 small heads of broccoli, cut into bite sized pieces (stem cut into thin pieces)
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp paprika
  • 1/4 tsp salt
  • 1/4 tsp yellow mustard powder


  • handful of pecans, crushed


  1. Pre-heat oven to 450° F. On a large cookie sheet, toss together all of the broccoli ingredients until spices are mixed evenly throughout. Once ready, place broccoli in oven for 12-15 minutes, or until fork tender with some resistance; it should be chewy but not raw.
  2. Place pecans on a small cookie sheet or pan and set in oven for one minute, take & stir around, then place back in for another minute, taking two minutes in total.
  3. While the broccoli roasts, heat a large non-stick pan (10-12 inches) over medium-high heat. Once hot, add in olive oil, followed by noodles and salt. Stir to combine, clamp on a lid, and cook for 5-8 minutes – removing the lid and stirring every two minutes or so – or until tender.
  4. In a small bowl, whisk together all of the sauce ingredients.
  5. To serve, plate sweet potato noodles, followed by broccoli, sour cream & onion sauce, and finally pecans. Serve while fresh!

*If you’re using a coconut yogurt with a low fat content, such as So Delicious, don’t add water. Although, I highly recommend that you use CoYo or homemade yogurt for the best consistency.

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