Sweet Potato Noodles with Creamy Almond Butter Sauce
Servings: 4
These sweet potato noodles are spiralized and roasted, then tossed in a creamy almond butter sauce with ginger, garlic, tamari and smoked paprika and topped with crunchy coleslaw, green onions and parsley. Sweet, savory and a little spicy.
Equipment
Ingredients
- 2 sweet potatoes spiralized
- ¼ cup coconut oil, unrefined melted
- ⅛ teaspoon sea salt, unrefined
- ⅛ teaspoon black pepper, ground ground
Almond Butter Sauce
- ¼ cup yellow onion chopped
- 1 inch ginger root peeled and sliced
- 1 garlic clove minced
- ¾ cup almond butter
- 1 tablespoon tamari
- 1 tablespoon lemon juiced
- 1 tablespoon raw honey
- 1 teaspoon smoked paprika
- ⅛ teaspoon cayenne pepper optional
- sea salt, unrefined
- black pepper, ground ground
- ¼ cup water optional
Toppings
- 1 cup coleslaw
- ½ cup green onions thinly sliced
- ½ cup parsley fresh, chopped
Instructions
- Heat the oven to 425 °F. Line a baking sheet with parchment paper.
- Toss the spiralized sweet potatoes with the coconut oil, salt and pepper in a medium bowl.
- Spread the noodles on the baking sheet and bake until tender and golden, about 20 minutes. Check after 10 minutes and remove any noodles that are cooking faster.
Almond Butter Sauce:
- Finely chop the onion, ginger and garlic in a food processor.
- Add the almond butter, tamari, lemon juice, honey, smoked paprika, cayenne, salt and pepper and process until combined, scraping down the sides as needed.
- With the machine running, pour in the water, if using, and process until thick and creamy.
- Divide the sweet potato noodles among plates. Top with some of the sauce, the coleslaw, green onions and parsley and serve.
Notes
- Nut-Free: Swap the almond butter for sunflower butter.
- Noodle Swaps: Zucchini noodles or rice noodles work in place of the sweet potato noodles.
- Vegan Swap: Use maple syrup in place of the honey.
- Storing: Store the noodles and sauce in separate airtight containers in the fridge for up to 4 days. Reheat the noodles in a 400 °F oven for a few minutes to re-crisp, and thin the sauce with a splash of water.
Nutrition
Serving: 1.5cups, Calories: 589kcal, Carbohydrates: 45g, Protein: 15g, Fat: 43g, Saturated Fat: 14g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 18g, Sodium: 477mg, Potassium: 1138mg, Fiber: 11g, Sugar: 13g, Vitamin A: 16538IU, Vitamin C: 20mg, Calcium: 247mg, Iron: 4mg
