Sweet potato noodles, or “swoodles”, have taken my love of plant-based dishes to a whole new level with this Pad Thai infused dish. You can find this and 100+ recipes in my new book, Simple Green Meals.
Asian-fusion is a popular “family night out dinner” in our house. Panda Express is usually Ryan’s vote… and Pei Wei is mine. When we splurge, PF Changs can make it out on top. Yet I usually don’t feel too great after eating at any of those places. My knuckles swell from the sodium levels and my tummy gurgles from all the highly refined oils and sweeteners. I down cup after cup of water to no avail.
Am I alone here?
It’s a love-hate relationship, as you can see. Instead of giving up one of my favorite dishes, pad thai, I make my own spin-off version with spiralized sweet potato noodles.
That’s how Almond Butter Swoodles were born! Ta-da! This recipe is from my new book and also included in one of the 4 weekly meals plans that come in the book as well. You can pre-order Simple Green Meals right it now and score some awesome bonus recipes and meal plans as my way of saying thanks!
Why I’m obsessed with Sweet Potato Noodles
- Swoodles are more resilient than zucchini noodles, aka “zoodles”. They hold up better when spiralizeed ahead of time than zoodles do. I like to prep ahead and will spiraled 6 sweet potatoes and store in the fridge for a few days until I’m ready to dump them out, toss them with coconut oil and roast ’em. They hold up really well!
- Sweet Potato Noodles are packed with Vitamin A— which is great for eye health. I’ve had glasses since I could walk. I need all the help I can get in this department.
- They have a naturally sweet taste. No sweetener needed— just roast the noodles and allows the natural starches to break down into natural sugary goodness.
- Sweet potato noodles aren’t watery. Don’t get me wrong— zoodles are great with spaghetti. Yet the pool of water is my least favorite part. Sweet potatoes don’t do this, which gives them an extra point in my book.
Now feast your eyes on this incredible plant-powered dish. Can you say eat the rainbow?!
If you’re like me and want to avoid the heavy sauces but still need to satisfy your cravings, this is the one for you! I’ve created a protein-packed sauce using an almond butter base infused with tamari, maple syrup and ginger.Print
I remember the moment I took my first bite of this dish: My tastebuds rejoiced! It was everything I wanted, and then some. It’s plant-based Asian fusion at its finest and just one of 100+ recipes in my new book, Simple Green Meals.
- 1⁄4 cup chopped yellow onion
- 1-inch piece fresh ginger, peeled and sliced
- 1 garlic clove
- 3⁄4 cup almond butter
- 1 tablespoon tamari
- 1 tablespoon fresh lemon juice
- 1 tablespoon honey
- 1 teaspoon paprika
- 1⁄8 teaspoon ground red pepper (optional)
- sea salt and ground black pepper
- 1⁄4 cup water
- 2 sweet potatoes, spiralized (TOOL)
- 1⁄4 cup organic virgin coconut oil, melted
- sea salt and ground black pepper
- 1⁄2 cup thinly sliced scallions
- 1⁄2 cup fresh parsley, chopped
- Simple Cashew Slaw (recipe here)
- Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper.
- To make the sauce: In a food processor fitted with the chopping blade, combine the onion, ginger, and garlic and pulse a few times until finely chopped. Add the almond butter, tamari, lemon juice, honey, paprika, ground red pepper (if using), and salt and black pepper to taste. Process until combined. Stop to scrape down the sides.
- With the motor running, pour the water through the feed hole. Keep processing until thick and creamy. Set aside.
- To make the swoodles: In a medium bowl, toss the sweet potatoes with the oil, making sure the pieces are well coated. Place on the prepared baking sheet. The swoodles will overlap, but they will lose volume as they bake. Season lightly with salt and black pepper. Bake for 20 minutes, or until tender and golden. Check for doneness around the 10-minute mark, and check again periodically, to remove any swoodles that have cooked more quickly than the others.
- Divide the swoodles between 4 plates. Top each serving with a little of the sauce, 1 tablespoon scallions, and 1 tablespoon parsley. Serve immediately with a vegan cashew slaw on the side.
GLUTEN FREE, NUT FREE (replace the almond butter with sun flower butter; omit the Simple Cashew Slaw), VEGAN (sub maple syrup for the honey), DAIRY FREE
Keywords: spiralized sweet potato with almond butter sauce
Pre-Order my new book now at a LOW price!
I just got wind that Simple Green Meals has dropped from $24.99 to $16.37. Don’t miss out on the savings and pre-order now on Amazon! Maybe even order a couple! Once you place your order, make sure to grab your complimentary bonus recipes sneak peak guide and meal planning templates as a special thank you for pre-ordering.
By: Jen Hansard | Updated: 8.23.2018 | COMMENTS: 37