Spiralized Sweet Potatoes with Ginger Peanut Tempeh

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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Course: Main Course
Cuisine: Vegan
Keyword: Spiralized Sweet Potatoes
Servings: 2 people
Calories: 346 kcal
Author: Sarah McMinn
Spiralized Sweet Potatoes
  • 1 green onion, thinly sliced
  • 2 tbsp roasted peanuts
  • fresh lime
  • fresh cilantro sprigs
  1. Using your spiralizer with its smallest blade, spiralized your sweet potatoes. 

  2. 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.

  3. 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.

  4. Divide noodles between two bowls. Top with tempeh, green onions, and peanuts. Serve with lime and cilantro. 

Nutrition Facts
Spiralized Sweet Potatoes with Ginger Peanut Tempeh
Amount Per Serving
Calories 346 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 19g119%
Sodium 53mg2%
Potassium 311mg9%
Carbohydrates 7g2%
Fiber 1g4%
Protein 13g26%
Vitamin A 200IU4%
Vitamin C 1.2mg1%
Calcium 73mg7%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.