Ultimate Peeper Protection: With 7 grams of heart-healthy fiber, this mouthwatering dish is brimming with vitamins and minerals: It contains more than 75% of your DV of vitamin A, a key nutrient that helps support your eyesight.
3 Japanese eggplants, trimmed and cut into ½-inch-thick rounds
1 large sweet potato, peeled and cut into 1-inch cubes
1 red bell pepper, seeded and chopped
2 cups jarred or boxed unsalted diced tomatoes
3/4 cup light coconut milk
2 tsp organic evaporated cane juice
1 tsp reduced-sodium soy sauce
3 cups torn spinach leaves
1 tsp finely grated lime zest
1 tbsp fresh lime juice
1/4 cup fresh cilantro or torn basil leaves
Bring a kettle of water to a boil. To a large, heat-proof bowl, add noodles; pour boiling water over top to cover. Stir to separate and let stand for 2 to 3 minutes, until pliable. Drain and set aside.
In a large, deep skillet or wok on medium-high, heat oil. Add onion, garlic and curry paste, and sauté, stirring constantly, for 20 seconds. Add eggplant, potato and bell pepper, stirring frequently, for 1 minute. Stir in tomatoes, coconut milk, cane juice and soy sauce. Bring to a boil, then reduce heat to medium-low, cover and gently simmer, stirring occasionally, until vegetables are tender, about 10 minutes.
Stir in noodles, spinach, lime zest and juice and toss to coat. Continue to cook for 1 to 2 minutes, until just heated through. Garnish with cilantro.
Coconut’s Superpowers: Be careful not to judge a recipe by its coconut content! While the fat content here may seem high, the saturated fat found in coconut milk is actually easily metabolized by the body. In fact, lauric acid – a saturated fat found in the coconut milk in this Clean Eating recipe – has both antiviral and antifungal properties.
Remember those packages of preservative-laden dehydrated noodles that you probably ditched when you started eating clean? The beauty of those packages was their simplicity – just add boiling water and eat. We’ve recreated the convenience with this layered noodle bowl with mushrooms, carrots, edamame and bok choy. Simply prepare the broth before leaving the house, store in a heat-proof container and pour over top when you're ready.