Lighten up with these Spiralized Sweet Potatoes with Ginger Peanut Tempeh – sweet, tangy, and with a little bit of crunch. Made with just 4 ingredients in under 30 minutes for a vegan and gluten-free meal.
As you might have noticed, I’ve been really into spiralizing lately.
A few weeks ago I shared these Zucchini Noodles with Pesto and I’ve been chowing down on them ever since. But with zucchini season slowly winding down (don’t worry, if you still have zucchini growing in your garden, I have plenty of recipes for you) it’s time to get creative with new vegetables that need to be spiralized.
And, as you know, I am already dreaming about autumn, which means (in terms of spiralizing) I’m thinking it’s time for some spiralized sweet potatoes.
I mean, SWEET POTATO NOODLES, friends. It doesn’t get much better than this!
Why do I love spiralizing? Let’s recap.
- Spiralizers are affordable. This one that I use is just $19.99 on Amazon!
- They don’t take up a lot of room. Yay for tiny kitchens!
- They are simple to master.
- And they turn almost any vegetable into beautiful ribbons or noddles.
Just look at these beautiful spiralized sweet potatoes.
Now that I’ve got you on board, let’s take a look at how to make these spiralized sweet potatoes.
When spiralizing sweet potatoes, I recommend using the smallest blade on your spiralizer. Unlike zucchini, which is full of water, sweet potatoes are a dense vegetable and thick sweet potato noodles can be overwhelming. Therefore, with your smallest blade in place, spiralize the raw, peeled sweet potatoes until you have beautiful thin ribbons.
Next, you are going to want to sauté the spiralized sweet potatoes to bring out their naturally sweet flavors and give them a tenderness that is both easier to eat and digest. To do this, add 1 tablespoon of coconut oil (or cooking oil of choice) to a large skillet. Once the oil is hot, gently sauté the noodles for about 3-5 minutes, stirring occasionally, until they become deep orange in color and are soft and tender in texture.
Now that we’ve got the spiralized sweet potato figured out, it’s time to turn towards my other favorite part of this recipe.
Ginger Peanut Tempeh!
This ginger peanut tempeh is a zesty, sweet, and spicy tempeh that I think you’re going to love. It is sautéed in very hot oil for about 5 minutes until it becomes beautifully brown and crispy.
Just look at that mouthwatering tempeh!
After the tempeh is done, remove it from the heat and coat it in 1/4 cup of my Thai Peanut Sauce. As the tempeh cools, the peanut sauce will absorb into the tempeh for a rich and creamy coating that pairs perfectly with spiralized sweet potatoes.
Now it’s time to throw the meal together.
First, divide your sweet potatoes into two bowls. Next, top your sweet potatoes with ginger peanut tempeh, green onions, and peanuts.
That’s it! So easy.
Now you’ve got yourself a delicious vegan, gluten-free, and low carb meal that will fill you right up and satisfy the whole family.
Lighten up with these Spiralized Sweet Potatoes with Ginger Peanut Tempeh - sweet, tangy, and with a little bit of crunch. Made with just 4 ingredients in under 30 minutes for a vegan and gluten-free meal.
Keyword: Spiralized Sweet Potatoes
Servings: 2 people
Calories: 346 kcal
Author: Sarah McMinn
- 1 green onion, thinly sliced
- 2 tbsp roasted peanuts
- fresh lime
- fresh cilantro sprigs
Using your spiralizer with its smallest blade, spiralized your sweet potatoes.
Place 2 tbsp of coconut oil in a large skillet. While oil is heating, cut tempeh into 1" triangles. Add to the hot skillet - the tempeh should sizzle when added - and sauté for about 5 minutes until browned and crispy. Remove from heat and place in a small bowl. Mix in 1/4 cup Thai Peanut Sauce and set aside.
Heat remaining 1 tbsp of coconut oil in the same cast iron skillet. Add spiralized sweet potatoes and sauté 3-4 minutes, stirring occasionally, until sweet potatoes are rich in color and tender. Remove from heat. Toss with remaining peanut sauce.
Divide noodles between two bowls. Top with tempeh, green onions, and peanuts. Serve with lime and cilantro.