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–+ servings
savory sweet potato noodles
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5 from 19 votes

Sweet Potato Noodles

I remember the moment I took my first bite of this sweet potato zoodles dish. My tastebuds rejoiced! It was everything I wanted, and then some. It’s plant-based Asian fusion at its finest.
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Entree
Cuisine: Japanese-Inspired, Plant-Based, Thai-Inspired
Keyword: autumn recipe, gluten free recipe
Servings: 4 people
Calories: 2167kcal

Ingredients

For sauce

  • ¼ cup yellow onion chopped
  • 1 inch ginger root peeled and sliced
  • 1 clove garlic
  • ¾ cup almond butter
  • 1 tablespoon tamari
  • 1 tablespoon lemon juice
  • 1 tablespoon honey
  • 1 teaspoon smoked paprika
  • ⅛ teaspoon cayenne pepper optional
  • sea salt
  • black pepper
  • ¼ cup water

For swoodles

  • 2 sweet potatoes spiralized (TOOL)
  • ¼ cup coconut oil melted
  • sea salt
  • black pepper

For serving

  • ½ cup green onions thinly sliced
  • ½ cup parsley fresh, chopped
  • Cashew Coleslaw recipe here

Instructions

Swoodles

  • Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper.
  • 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.

Almond Butter 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.
  • Divide the swoodles between 4 plates. Top each serving with a little of the sauce, 1 tablespoon scallions, and 1 tablespoon parsley.

Video

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

Nutrition

Calories: 2167kcal | Carbohydrates: 166g | Protein: 50g | Fat: 159g | Saturated Fat: 55g | Polyunsaturated Fat: 27g | Monounsaturated Fat: 64g | Sodium: 298mg | Potassium: 3464mg | Fiber: 37g | Sugar: 57g | Vitamin A: 67418IU | Vitamin C: 77mg | Calcium: 895mg | Iron: 13mg