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Sweetpotato Noodles with Creamy Almond Sauce

Author: Jenné : Created in partnership with Sweetpotato Soul for the NC SweetPotato Commission

Recipe

Servings 4 people
Calories 356 kcal

Ingredients
  

  • ¼ cup almond butter or peanut butter
  • ⅔ cup water
  • juice of 2 limes
  • 4 tbsp soy sauce
  • 1 tbsp ginger minced
  • 1 tbsp garlic minced
  • 1 tbsp maple syrup coconut nectar, or agave
  • 1-2 tbsp coconut or grapeseed oil
  • ½ yellow onion chopped or thinly sliced
  • 1 Thai chili pepper chopped (seeded if you don’t like it very spicy) or ½ jalepeño pepper
  • ½ red pepper chopped or thinly sliced
  • 1 cup red cabbage chopped
  • 1 cup broccoli chopped
  • ½ package extra firm tofu about 1 cup, cubed
  • 2 medium sweetpotatoes peeled and tips cut off
  • ½ cup cilantro chopped
  • ¼ cup toasted chopped almonds or peanuts
  • lime wedges for serving

Instructions
 

  • Pour your sauce ingredients (almond butter, water, lime juice, soy sauce, ginger, garlic, and maple syrup) into a sauce pot on medium heat.
  • Whisk vigorously until smooth, as the contents begin to simmer.
  • Reduce to low heat, cover, and allow the sauce to continue cooking.
  • Heat oil in a large skillet on medium-high heat.
  • Add the onion, Thai chili, and red pepper, and cook until the veggies begin to soften (3 minutes).
  • Add the red cabbage and broccoli, and cook for another 5 minutes.
  • Make a space in the middle of the skillet, and add the cubed tofu. Allow it to brown on each side for a few minutes, before stirring all of the veggies and tofu together.
  • Cook for another 5 minutes, or until the broccoli is tender.
  • While the veggies are cooking, spiralize the sweetpotatoes.
  • Once the veggies are cooked, remove them from the skillet.
  • Pour the almond sauce into the skillet on medium heat, immediately followed by the spiralized sweetpotato noodles.
  • Stir to coat and combine.
  • Cover and allow the sauce and noodles to cook for 8 minutes. After 8 minutes stir and taste to see if the sweetpotatoes are soft enough to your liking. They will need no more than 15 minutes to cook. Be careful to not overcook them.
  • Remove from heat, and stir in the cooked vegetables.
  • Serve with chopped cilantro, toasted almonds/peanuts, and a lime wedge.
  • Enjoy hot, room temperature, or chilled.

Notes

Note: Used almond butter, coconut oil, and toasted chopped almonds in nutrition label calculations
Nutrition Facts
Sweetpotato Noodles with Creamy Almond Sauce
Serving Size
 
1
Amount per Serving
Calories
356
% Daily Value*
Fat
 
18
g
28
%
Saturated Fat
 
4
g
25
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
8
g
Sodium
 
1119
mg
49
%
Potassium
 
892
mg
25
%
Carbohydrates
 
39
g
13
%
Fiber
 
8
g
33
%
Sugar
 
12
g
13
%
Protein
 
14
g
28
%
Vitamin A
 
17032
IU
341
%
Vitamin C
 
59
mg
72
%
Calcium
 
168
mg
17
%
Iron
 
3
mg
17
%
Net Carbohydrates
 
31
g
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1Calories: 356kcalCarbohydrates: 39gProtein: 14gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 1gSodium: 1119mgPotassium: 892mgFiber: 8gSugar: 12gVitamin A: 17032IUVitamin C: 59mgCalcium: 168mgIron: 3mgNet Carbohydrates: 31g