Lemon-Ginger Sweet Root Noodles
Prep: 15 minutes
Serves:Makes 5 cups
By Katie Mae
Katie Mae is a plant-based culinary coach and nutritionist on a mission to empower people in living brighter lives via delicious plant foods. Katie Mae is the founder of Plantz St. Culinary Gym in downtown Santa Rosa, CA. Katie Mae is also a core cooking instructor for the McDougall Program.
- 3 ounces yellow onion, sliced thinly
- 1-inch fresh ginger, peeled and minced
- 6 ounces spiralized beets
- 6 ounces spiralized sweet potato
- 2 tbsp lemon juice
- 2 tbsp apple cider vinegar
- 2 tbsp water
- 1/4 cup diced fresh mint
In a large saute pan or skillet over medium-high heat, add onions and cover. Saute for a few minutes, stirring occasionally.
In a small bowl, mix lemon juice, apple cider vinegar, and water.
Add ginger, beet noodles, and sweet potato noodles to the pan. Pour the lemon marinade over the noodles and turn the heat to medium. Cover and saute for 5 minutes, occasionally giving the noodles a gentle stir to so they cook evenly.
After 5 minutes, or once the noodles are tender to your liking, turn off heat. Stir in fresh mint and serve warm or chilled.
Chef's Note: I used red beets and orange sweet potatoes in this dish, but feel free to use any varieties you like. The red beet juice gave the sweet potatoes a pink color, which leads to a pretty plate of red, purple, and pink noodles.
You can also replace the beets and sweet potato with other starchy vegetables, such as winter squash, yams, rutabagas, turnips, carrots, or parsnips.