I got a spiralizer a few months back, but I’ve yet to pull it out and use it. When I do enjoy veggie noodles, they’re usually the prepackaged kind from the grocery store. Sometimes convenience is key. I am familiar with zucchini noodles, but trying sweet potato noodles was a first for me. It inspires me to dust off that spiralizer and figure out how it works. But until then…
You’ll love this meal for a quick way to mix things up for easy lunches or weeknight dinners! I love subbing veggie noodles for pasta in traditional dishes for a boost of fiber and complex carbs. I was impressed by how quickly my sweet potato noodles cooked on the stovetop. They softened wonderfully within the first few minutes and were very easy to work with. I love making nut-based dressings and sauces because they are rich and creamy without any added oils. Hello, healthy fats and protein! This almond butter sauce is delicious and so simple–you probably already have all of the ingredients in your fridge!
This dish is gluten-free, oil-free, and packed with flavor. Enjoy it warm off the stove or cold for lunch as leftovers. I added steamed edamame for extra protein, but tofu or chickpeas would also pair nicely. Feel free to mix up the veggies as well. I used bell pepper and snap peas because that’s what I had on hand, but some other ideas are broccoli, carrot, zucchini, or cauliflower.
Sweet Potato Noodle Sauté with Spicy Almond Butter Sauce
- 2 large sweet potatoes, spiralized
- 1/2 diced bell pepper
- 1/2 cup snap peas, roughly chopped
- 1 teaspoon avocado oil
- 1/4 cup almond butter
- 1/4 cup water
- 1 tablespoon miso paste
- 2 tablespoons lime juice
- 1/8 teaspoon garlic powder
- Himalayan sea salt to taste
- black pepper to taste
- pinch crushed red pepper flakes
- fresh basil leaves
- slivered almonds
- sliced radish
- 1/2 cup steamed edamame
1. Heat 1 teaspoon of oil (or broth if oil-free) over medium heat.
2. Add spiralized sweet potatoes and sauté for 3 minutes, stirring frequently until they start to soften.
3. Next, add diced bell pepper and chopped snap peas and sauté for another 3-5 minutes, until veggies are soft and tender.
4. While vegetables are cooking, make your sauce by blending almond butter, water, miso, lime juice, garlic, Himalayan sea salt, and crushed red pepper flakes.
5. Add desired sauce to pan and allow to sit for a minute to warm up.
6. Serve with steamed edamame, fresh basil, more red pepper flakes, and slivered almonds.
Also by Lauren: Gluten-Free Butternut Squash Pesto Pizza
Related: Rainbow Veggie Sweet Potato Noodles
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Photos: Lauren Kirchmaier