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.
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.
Serving and Storing - To serve, divide the sweet potato noodles into two bowls. Top with ginger peanut tempeh, green onions, and peanuts. These noodles can be eaten hot or cold. Store leftover noodles in an airtight container in the refrigerator for up to 3 days.
Variations - Don't like tempeh? Try this recipe with tofu instead.