This vegan root vegetable noodle salad with sesame-almond dressing is vibrant, nourishing, and brimming with flavor. Sweet potatoes and golden beets are spiralized into long, flowing swirls of noodles. They’re piled high and tossed in a nutty, tangy, subtly sweet sesame-almond dressing and topped with scallions, cilantro, crushed raw almonds, and a few rounds of red chili peppers (if you’re up for a kick).
So, remember that one time when I shared the news that I was writing a cookbook? And tucked away within that post, I stated…
One thing I articulated at the very start of the process was the importance of maintaining the blog at the same rate I have been, which means three posts per week the majority of the time. This right here — these pixelated white pages — is my home base.
Yeah, that time.
While the heartfelt sentiment and philosophy I shared then rings just as true nearly a year later, I realize now just how bold and overly optimistic that statement was. Because writing a cookbook is no joke. And deciding to write and photograph a cookbook while also working full-time? Well, hindsight informs me that it’s been both the best decision and the most insane decision I’ve ever made.It’s been a roller coaster of emotions with some of the most joyful highs and tearful lows, some of the most intense of which occurred over the last two weeks as I worked day and night to finalize 130+ photos and chapter edits.
Over the last year, I’ve stomped on cookies/thrown donuts, eaten cookies off the floor, and most recently, sobbed on Dan’s shoulder while muttering nonsense about converting photos from sRGB to CMYK colorspace (<– with five days worth of wisdom and maturation, I can now laugh at the silliness of that moment). I waged a war against time, flitting frantically between tasks/projects/work while clinging to any semblance of normalcy that I could find. And I learned that the one risky thing about digging into the work you love is that it’s easy to give so much of yourself to it that you neglect to come up for fresh air.
But beneath all of the tough feelings and difficult moments, there was a well of the most reassuring sense of gratitude and peace. And if my biggest stressor is having too much on my plate because I chose to overfill it, then I best zip my mouth and thank my lucky stars.
Now that I’m nearing the peak of this crazy climb, I can honestly say that I’ve given my all to writing this book and that feels really, really good.
Alright, onward to the tasty stuff.
I’ve had this recipe photographed and ready to share for over two weeks, and it’s been driving me a bit nutty to have it burning a hole in my WordPress post queue. But I’m so happy to finally have a moment to post it!
Sweet potatoes and golden beets are spiralized into long, flowing swirls of noodles. They’re piled high and tossed in a nutty, tangy, subtly sweet sesame-almond dressing and topped with scallions, cilantro, crushed raw almonds, and a few rounds of red chili peppers (if you’re up for a kick). It reminds me of a simpler version of this jicama noodle salad (one of my all-time favorites), and the root vegetables add a hearty, enticing twist.
The result is a noodly salad that’s fresh, nourishing, vibrant, and super satisfying. It’s perfect for a warm spring day and will certainly stand the test of summertime heat over the coming months. ♥
Root Vegetable Noodle Salad with Sesame-Almond Dressing
Root Vegetable Noodles
- 1 large sweet potato, peeled (about 10 ounces)
- 2 medium-large golden beets, trimmed and peeled (about 18 ounces)
- 1/3 cup natural almond butter, to taste
- 2 1/2 tablespoons reduced-sodium tamari
- 2 tablespoons fresh lime juice
- 2 tablespoons filtered water
- 1 tablespoon toasted sesame oil
- 1 1/2 tablespoons pure maple syrup
- 1 tablespoon apple cider vinegar
- 1/2 tablespoon Sriracha sauce or to taste
- 2 garlic cloves, peeled
- 1 teaspoon minced fresh ginger root
- 4 scallions, thinly sliced (white and light green parts only)
- 1/2 cup fresh cilantro leaves or to taste, tough stems removed
- 1/3 cup raw almonds, thoroughly chopped until they appear crushed
- 1 small red chili, thinly sliced, to taste (optional)
For the Root Vegetable Noodles
- Cut the pointy ends off the sweet potato, so that the ends are flat. One at a time, run the sweet potatoes and beets through a spiralizer to create "noodles".
For the Sesame-Almond Dressing
- Add all ingredients to a high-speed blender and blend on high for 1 minute or until smooth and emulsified.
- Add the root vegetable noodles to a large mixing bowl. Pour a little more than half of the dressing over the noodles and thoroughly toss to coat. Let the dressed noodles stand for 5 to 10 minutes or they begin to soften. Add the cilantro and scallions and toss again. Divide the noodles between bowls. Sprinkle with the almonds and garnish with the chili slices (if using). Drizzle with a the remaining dressing. Serve.