Name: Vegan Thai Green Curry Buckwheat Noodle Bowl
Cook time: 1 h
Total time: 1 h
Cuisine: Vegan
Ingredients: 2 sweet potatoes, washed and diced into small, bite-sized pieces; 1 tbsp high-heat neutral tasting oil like avocado oil or grapeseed oil; 1 tbsp cumin; 2 bunches of broccolini, washed and trimmed; 1 bunch of asparagus, washed with the ends trimmed; 1 tbsp coconut oil; 0.50 yellow onion, diced; 1 tbsp freshly grated ginger; 1 clove of garlic, minced; 810 shiitake mushrooms, rinsed, destemmed and sliced; 4 jar green curry paste; 2 cans full fat, unsweetened coconut milk; 1 cup of water or vegetable broth; 2 tbsp tamari; 1 package of buckwheat noodles; 810 basil leaves; 1 handful cilantro leaves; 12 fresh limes, washed and quartered; Sriracha leaves (Optional)

2 sweet potatoes, washed and diced into small, bite-sized pieces

1 tbsp high-heat neutral tasting oil like avocado oil or grapeseed oil

1 tbsp cumin

2 bunches of broccolini, washed and trimmed

1 bunch of asparagus, washed with the ends trimmed

1 tbsp coconut oil

0.50 yellow onion, diced

1 tbsp freshly grated ginger

1 clove of garlic, minced

810 shiitake mushrooms, rinsed, destemmed and sliced

4 jar green curry paste

2 cans full fat, unsweetened coconut milk

1 cup of water or vegetable broth

2 tbsp tamari

1 package of buckwheat noodles

810 basil leaves

1 handful cilantro leaves

12 fresh limes, washed and quartered

Sriracha leaves (Optional)

Preheat your oven to 450 degrees.

Wash and dry the sweet potatoes, then dice them into bite-sized pieces. Toss in 1 T. of a neutral-tasting, high-heat oil (I like to use avocado or grapeseed oil) and sprinkle with 1 T. of cumin powder.

Spread the sweet potatoes out on a baking sheet and roast for 25-35 minutes. Check the potatoes every 5-10 minutes and toss them around 15 minutes for even roasting.

Prepare your broccolini, asparagus, mushrooms, onion, garlic, ginger, basil and cilantro.

While the sweet potatoes are roasting, add 1-2 inches of water to a large, deep skillet or stockpot and bring to a boil. Once boiling, add the broccolini and asparagus. Blanch until they are bright green (about 2-4 minutes) and immediately transfer to a bath of ice water. Allow to cool for 1-2 minutes and then remove.

In a large stockpot, heat the coconut oil until shimmering. Add the mushrooms and sauté on high heat until they turn a golden brown then remove from the pot and set aside.

Add the onions into the stockpot and reduce the heat to medium. Sauté the onions until soft and translucent. About 5 minutes. Add the garlic and ginger and continue to sauté for 2-3 more minutes, being careful not to burn. Stir in the green curry paste until cook until fragrant about 1-2 minutes. Reduce the heat to medium-low and add the coconut milk, water and tamari. Simmer until warmed through.

Cook the buckwheat noodles al dente in a separate pot. Drain and rinse with cold water. You want to avoid overcooking the buckwheat noodles.

Add the cooked noodles to your serving bowls and add ~1 cup of the curry broth. Add the roasted sweet potatoes, broccolini and asparagus. Top with torn basil and cilantro and season with fresh limes and sriracha sauce.