Asian Mushroom Sweet Potato Noodles

PALEO, GLUTEN-FREE

The Asian flavors found in this dish are a perfect match for these oodles of sweet potato noodles that are easily steamed in the Instant Pot®. The shiitake mushrooms add a meatiness to this dish—along with their health-promoting qualities and immune-boosting benefits.

• Hands-On Time: 5 minutes

• Cook Time: 3 minutes

Serves 4

2 tablespoons coconut aminos

1 tablespoon white vinegar

2 teaspoons olive oil

1 teaspoon sesame oil

1 tablespoon honey

1/4 teaspoon red pepper flakes

3 cloves garlic, minced

1 large sweet potato, peeled and spiraled

1 pound shiitake mushrooms, sliced

1 cup vegetable broth

1/4 cup chopped fresh parsley

1 In a large bowl, whisk together coconut aminos, vinegar, olive oil, sesame oil, honey, red pepper flakes, and garlic.

2 Toss sweet potato and shiitake mushrooms in sauce. Refrigerate covered for 30 minutes.

3 Pour vegetable broth into Instant Pot®. Add trivet. Lower steamer basket onto trivet and add the sweet potato mixture to the basket. Lock lid.

4 Press the Manual button and adjust time to 3 minutes. When timer beeps, let pressure release naturally for 5 minutes. Quick-release any additional pressure until float valve drops and then unlock lid.

5 Remove basket from the Instant Pot® and distribute sweet potatoes and mushrooms evenly among four bowls; pour liquid from the Instant Pot® over bowls and garnish with chopped parsley.