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!
Recommended Ingredients & Equipment
This recipe is light, refreshing, and delicious. You’re going to love the combination of sweet potato noodles with peanut ginger tempeh and fresh cilantro and green onions. So good!
Ingredients & Substitutions
- Sweet Potatoes – Any time of sweet potato or yam will do.
- Oil – Any high heat oil will do. I recommend coconut or avocado oil.
- Tempeh– If you don’t like tempeh, tofu makes a great alternative.
- Thai Peanut Sauce – This fan-favorite sauce is a sweet, zesty, spicy, and creamy sauce that pairs perfectly with the fresh flavors of this salad.
- Toppings – I like to top my sweet potato salad with green onions, cilantro, peanuts, and fresh lime.
Recommended Equipment
Most importantly, you will need a spiralizer. I love my spiralizer because:
- 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.
In addition to a spiralizer, you will also need a large non-stick skillet and basic kitchen utensils. (<<affiliate links)
Check out the full list of my recommended kitchen tools and gadgets.
How to Make Sweet Potato Noodles
Step One – Spiralize the Sweet Potatoes
Peel and spiralize the sweet potatoes into noodles.
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.
Step Two – Sauté the Sweet Potato Noodles
Next, 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.
Disclosure: This post may contain affiliate links.
Step Three – Make Peanut Tempeh
This ginger peanut tempeh is a zesty, sweet, and spicy tempeh that I think you’re going to love.
To make it, sauté the tempeh in very hot oil for about 5 minutes until it becomes beautifully brown and crispy. 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.
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.
More Spiralized Vegetables
- Pesto Pasta with Zucchini Noodles
- Vegetable Salad with Roasted Chickpeas
- Mediterranean Zucchini Noodles
- Raw Pad Thai with Spicy Almond Sauce
- Mushroom Bolognese with Zucchini Noodles
Spiralized Sweet Potatoes with Ginger Peanut Tempeh
Ingredients
Spiralized Sweet Potatoes
- 2 small sweet potatoes
- 3 tbsp coconut oil, divided
- 4 ounces tempeh
- 1/2 batch Thai Peanut Sauce
Toppings
- 1 green onion, thinly sliced
- 2 tbsp roasted peanuts
- fresh lime
- fresh cilantro sprigs
Instructions
- 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.
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the
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