bowl of sweet potato noodles with vegan kale slaw

Savory Sweet Potato Noodles

10.3.2020

Looking for some Thai fusion flavors for your taste buds with plant based ingredients for your stomach? Try this sweet potato noodle dish.

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While looking for a plant based option for gluten free noodles, I stumbled upon sweet potato noodles… and I was immediately hooked. This recipe is originally from my cookbook, 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.

To combat this feeling, yet still enjoy the flavors I love, I created my own plant based take on Pad Thai.

beautifully plated bowl with sweet potato noodles topped with almond butter sauce and slaw.

Plant based, gluten free noodle options

Did you know how easy it is to spiralize veggies? I love all the creative gluten free noodle options besides sweet potato noodles. I use zoodles (spiralized zucchini), when making my to-go ramen recipe. Zoodles are also delicious topped with almond butter sauce. Spaghetti squash comes already ‘pre-noodled.’ All you have to do is slice in half, bake, and scoop to bring some delicious gluten free squash noodles to the table. Top them with a traditional pasta sauce, or make my mediterranean-style recipe. Butternut squash is another great option. Try a few and maybe find a new favorite to bring to the next pasta dinner.

sweet potato noodle recipe complete with gluten free noodles

Sweet potato noodle recipe

There are 3 key components that go into this flavorful noodle recipe:

Sweet potato noodles

To make the noodles, you can use a hand held spiralizer, or invest in an appliance that does it for you. Once you’ve got a bowl of noodles, coat them in the olive oil and ground black pepper. For this recipe, I just toss the sweet potato noodles in the oven, yet they can also be sauted on the stove top. A cast iron skillet does a great job at crisping them. Sweet potatoes are a great base for this recipe, as they are super nutritious. One cup contains 4 grams of protein, 769% of the recommended daily intake (RDI) of vitamin A, and 65% of the RDI of vitamin C.

Cashew slaw

This vegan coleslaw is so creamy, you won’t miss the dairy! The cashews pack a protein punch while the cabbage and carrots provide great color, as well as crunch. While traditional coleslaws are full of processed ingredients, dyes, and chemicals, this delicious contains plant based, whole food ingredients, that complement the sweet potato noodles perfectly.

Almond butter sauce

Not to be outshined by the coleslaw, this almond butter sauce is a delightful winner as well. You can swap the tamari with coconut aminos if you’d like a soy free option. You can also add in a little more heat with some crushed red pepper flakes. The almond butter adds in a good amount of healthy fat to round out the nutritional profile in this sweet potato noodle recipe.

Sauces to go with sweet potato noodles

Sweet potato noodles are actually quite versatile. They pair well with both sweet and savory sauces, as well as other veggies. Here are some of my fav sauce recipes to pair with these gluten free noodles:

  • Vegan pesto (5 ways!)- Pesto sauce is packed with nutrients. It’s delicious on a variety of veggies.
  • Hemp heart sauce– The original recipe for this sauce has cubed sweet potatoes, yet these can be spiralized instead for a fun new take.
  • Almond butter sauce– This sauce recipe is a favorite among many. Creamy, perfectly spiced, and warming.

Have you tried sweet potato noodles yet? Leave a comment and let me know how you like them!

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sweet potato noodles with almond butter and slaw, gluten free noodles

Almond Butter Swoodles

  • Author: Jen Hansard
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: Serves 4 1x
  • Category: Dinner
  • Method: Cooking
  • Cuisine: Asian
  • Diet: Vegetarian

Description

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.


Scale

Ingredients

For sauce

  • 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

For swoodles

  • 2 sweet potatoes, spiralized (TOOL)
  • 1⁄4 cup organic virgin coconut oil, melted
  • sea salt and ground black pepper

For serving

  • 1⁄2 cup thinly sliced scallions
  • 1⁄2 cup fresh parsley, chopped
  • Simple Cashew Slaw (recipe here)

Instructions

  1.  Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper.
  2.  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.
  3.  With the motor running, pour the water through the feed hole. Keep processing until thick and creamy. Set aside.
  4.  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.
  5.  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.

Notes

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

COMMENTS
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  1. Kathy says:

    Cannot go wrong with anything involving swoodles. So fun!

  2. Kim says:

    Holy Moly! Bottle that sauce up and sell it. SO stinking good!

  3. Amanda says:

    That sauce just knocked my socks off!

  4. Erin says:

    I love the creaminess of the sauce with the noodles. I cooked my swoodles a bit longer to crisp them a little more, and was amazed at how good this was! Even the toddler loved the swoodles. Yum!!

  5. sheila says:

    I made this last weekend for out of town guests. At first I was worried but they raved about it. I will make this again.

  6. Jennifer Hugill says:

    I could not wait to try this recipe as I am a PAD THAI L-O-V-E-R!
    This recipe is simple and so healthy. I love how easy it is to actually incorporate a healthier pad thai during the week to satisfy that craving. The recipe makes ample sauce too! I froze half of what it made. I strongly suggest not forgetting the green onion at the store as this as a topper, literally topped it off! The added crunch and onion flavour doesn’t go unnoticed! I easily added shrimp for husband and kids. This dish is versatile as it can be plant-based for some, and with protein for others! Thanks Jen!

    • SGS Rawkstar Amanda says:

      Hey Jennifer,

      I am so happy you loved his recipe so much!!! You can never go wrong with Thai food =P

      Enjoy!!!

  7. Hilary says:

    I am so beyond excited about this recipe!! I just returned from Thailand and would LOVE to recreate some of my favorite flavors!! <3

  8. Tiffany Richardson says:

    Totally cant wait to try this recipe. We really like zoodles so trying new vegetables in my spiralizer qill be fun.

    • SGS Rawkstar Amanda says:

      Hey Tiffany,

      Swoodles is my favorite and once I tried this recipe I seriously crave it all the time.

      Hope you enjoy it just the same! 🙂

  9. Jill says:

    I got a spiralizer for my birthday so I am excited to make this recipe from Simple Green Meals!! Looks amazing!

    • SGS Rawkstar Amanda says:

      Hey Jill,

      That is such a great gift! I am so happy you will be able to make this recipe now.

      Enjoy!!

  10. Carolyn says:

    This recipe is awesome! Thank you so much, Jen!

    • SGS Rawkstar Amanda says:

      Hey Carolyn,

      You are so welcome! This recipe will make you crave it every day it is THAT GOOD!!

      Enjoy 🙂

  11. Christi says:

    So far I’ve only done zucchini with my zoodle maker – cannot wait to try this! Looks like another homerun!

    • SGS Rawkstar Amanda says:

      Hey Christi,

      If you love zoodles then I feel like you are going to really love swoodles!!! Can’t wait for you to give it a try 🙂

  12. Alyssa says:

    I love sweet potatoes but never thought about making them into noodles! I can’t wait to try them!

    • SGS Rawkstar Amanda says:

      Hey Alyssa,

      Swoodles are seriously the best!! I have a feeling once you try them you will wonder how you ever lived without them 🙂

      Enjoy!!

  13. Liz says:

    This is by far the most vibrant and colorful recipe picture I’ve seen. That alone makes me want to try it next!

    • SGS Rawkstar Amanda says:

      Hey Liz,

      Isn’t it gorgeous!!

      I love it when food looks as good as it tastes 🙂

  14. Kara says:

    I am so excited to try this recipe! My knuckles swell after eating certain foods as well, this is why I LOVE your recipes and books. Thank you!!

  15. Heather Edson says:

    I am very excited to make this dish, I will update my comment when I do! My 2 year old daughter loves noodles of any kind (when she’s in the mood for them, of course!) and I would really love to add more culture and flavors to our weekly meals. This is a great way for her to get her veggies and experience newer flavor combinations! I am so excited!

  16. Rosalina says:

    I recently discovered my love for pad Thai and this recipe satisfied my craving with priority of feeding my family quality meals. Plus I got an excuse to use my spiralizer. I love that the sweet potato noodles aren’t as watery as zucchini or other noodle alternatives.

    • SGS Rawkstar Amanda says:

      You can’t go wrong with swoodles! So happy that this recipe met your cravings for Thai food! 🙂

  17. Ruth Filk says:

    You had me at sweet potato zoodles:) I now know what I’m making for dinner this weekend. This looks amazing and I think it will be hard to share!

    • SGS Rawkstar Amanda says:

      Hey Ruth!

      SO happy to hear someone loves swoodles as much as I do!
      I could eat the whole portion myself too =P

  18. Sarah says:

    I made this recipe last night and it was AMAZING. I’ve been debating whether or not to upgrade my spiralizer (I have the basic pencil-sharpener kind) and this recipe is all the confirmation I need that it’s worth the investment to upgrade. I can’t wait to make this again! The sauce also seems very versatile and could be used on salads as a protein-rich dressing.

    • SGS Rawkstar Amanda says:

      UPGRADE UPGRADE! Haha When I finally did it was so much nicer and less work. Oh and you are right the sauce is so delicious that you can use it on so many different items.

      Enjoy!

  19. KM says:

    Super yummy! A family favorite. I still need to perfect the vegan coleslaw. But, it was still good.

    • SGS Rawkstar Amanda says:

      This is our families favorite too!! I am sure you will get the hang of the vegan coleslaw. Hopefully next time it will be perfect!

  20. Liz Price says:

    I made this last night (after getting my book yesterday!) and it was delicious!!!!! I recently bought a veggie bullet so I could spiralize the sweet potatoes no problem. I tried to make the slaw but didn’t have time to do the cashews so I just added seasoned rice vinegar to the cabbage and carrots and it was still great together.

    • SGS Rawkstar Amanda says:

      Hey Liz!

      So happy you loved the swoodles!! Your substitute for the sauce sounds delicious!!

  21. Bev says:

    I love Thai food and This was really delicious! I will be making it again for sure.I also made the coleslaw yesterday so we had that with it. My husband even liked it. Yay! Just wondering how long will the sauce keep in the refrigerator or can it be frozen?

    • SGS Rawkstar Amanda says:

      Hey BEV,

      So happy you and your family liked the recipe!
      You could totally freeze this if you have some leftovers 🙂

  22. Marie says:

    Sweet potatoes vary tremendously in size. Do you have a weight for the two potatoes?

    • SGS Rawkstar Amanda says:

      Hey Marie,

      We do not have a specific weight for the sweet potatoes. I would look for a good medium size one that you would normally grab for. Not too big and not too small. 🙂

      Hope you enjoy this recipe!!!

  23. Sarah Cummings says:

    Wow! This is mouthwatering and looks healthy! Love the video you shared!

    • SGS Rawkstar Amanda says:

      Yes and yes!!! It really is so delicious you would never believe that you are eating sweet potatoes.

      So happy you enjoyed the video too!! 🙂

  24. SGS Rawkstar Amanda says:

    Yay!!! I love your excitement Dani.
    We cannot wait for you to try all the other recipes in this amazing book.
    Every single recipe is so delicious it’s incredible.

  25. Dani says:

    OMG…. I have been OBSESSED with Swoodles since your Thrive Reset! This recipe looks delicious and I am excited about the Vegan Coleslaw recipe for it. I always love a little crunch with my meals. This new book is going to be amazing, Jen!

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