Sweet Potato Noodle Bowls with Arugula

In the cold, rainy (or snowy) days of January, there’s nothing quite like a comforting bowl of noodles. If I could, I’d eat at the excellent ramen places around town, but that’s not always an option. And so, I’ve made these cheater bowls that are big on flavor but light on time.

The base: vegetable puree

If you haven’t noticed by now, the concept of a vegetable puree is a workhorse in my dinners. The puree can turn into sauces, add creaminess to risottos, and in this case, help to make a silky broth for noodles.

I’ve used sweet potatoes for this particular recipe. Still, I’ve also used acorn squash (delightful and slightly earthy), butternut squash, carrot, or even beet (that color!) Depending on what else you’re making in a given week, swap out for whatever makes the most sense.

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