These creamy sweet potato noodles with almond lime sauce are really delicious and easy-to-make. This is definitely one of my new favorite vegan recipes.
Prep Time20 minutesmins
Cook Time25 minutesmins
Course: Main Course
Servings: 4
Author: Jenné
Ingredients
1/4 cupalmond butter or peanut butter
2/3 cupwater
1/4cupfresh lime juiceuse fresh squeezed
1/4 cupsoy sauce
1 tbsp gingerminced or grated
1 tbspgarlicminced
1 tbsp maple syrupor other liquid sweetener
1-2 tbspcoconut oil or other oil
1/2yellow oniondiced or thinly sliced
1Thai chili pepper or 1/2 jalapeño pepperminced
1/2red bell pepperchopped or thinly sliced
1cupred cabbagethinly sliced
1cup broccolichopped
1/2packageextra firm tofu, about 1 cupcubed
2sweet potatoes, mediumpeeled and tips removed
1/2cupfresh cilantrochopped, loosely packed
1/4cuptoasted almonds or peanutschopped
1lime wedge 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 sweet potatoes.
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 sweet potato 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 sweet potatoes 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.