Fresh vegetable bowl with rice noodles!


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This dish consists of rice noodles, cardamom spiced sweet potatoes, farm fresh corn and raw purple cabbage. Garnished with thai basil.

Yields: 2 bowls


– 2 cups of rice noodles

– 1 whole sweet potatoes, peeled and cubed

– 1 ear of corn

– 1 cup of purple cabbage

– Teaspoon of cardamom

– Teaspoon of salt and pepper

– 2 leaves of thai basil or regular basil

-Olive oil


– Peel sweet potatoes and cut into cubes

– Toss in olive oil, sprinkle cardamom on sweet potatoes cubes

– Roast at 400 degrees for 30 minutes or until ‘fork’ tender

-Cut corn off the cobb, saute, salt and pepper to your liking

-Chop up basil

-Chop cabbage into bite sized pieces

– Place rice noodles in boiling water, cook until done. Approximately 5 minutes

– Once all components are ready

-Place noodles in the bowl, place corn, cabbage and sweet potatoes on top

-Garnish with basil and enjoy this fresh bowl of goodness!


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