This is a great cold weather meal. One big batch will make for a number of healthy lunches to help with your New Year’s Resolutions.
If you are cutting out the gluten you have lots of options. My favorite is to use zucchini and/or eggplant. Slice thin and place on a cookie sheet lined with parchment paper.
Roast at 350F for 5 minutes; enough to get some liquid out. Then substitute the veggie slices for the noodles.
If you don’t want to use soy/tofu, use roasted rutabaga. Cook it just like the sweet potato.
