Easy sweet potato noodle stir-fry with a creamy almond butter sauce. This under 30 minutes meal is perfect for weeknight dinners!
How was your week?
Did you send/receive any Valentines?
We stayed in last night and opened a bottle of red and made Chocolate Coconut Covered Strawberries while Harper padded back and forth, looking for a pet or a strawberry or maybe both.
So I can’t complain.
We have plans to go to my favorite restaurant this weekend, but until then I made you a little something gourmet from my own kitchen.
I’ll be honest: these Spicy Almond Butter Sweet Potato Noodle Bowls are kind of the best thing ever.
They come together in under 30 minutes for a quick nutritious dinner that tastes indulgent while being sneakily nutritious.
All you need is one-pan and the guts to drown your veggies in nut butter sauce.
If you’ve never twirled a sweet potato spiral around your fork, you’re in for something special here.
These Spicy Almond Butter Sweet Potato Noodle Bowls are hot and sweet, with lots of texture and crunch.
Toasty chickpeas add protein to a bed of spicy almond butter laced veggies.
The best part is, although this dish has all of the comfort and satiety of a plate of pasta, it’s entirely gluten and grain free!
Can you ever go wrong with broccoli and sweet potato?
Sweet potato noodles and broccoli florets are the dynamic duo in this bowl.
Cece’s Veggie Co. Sweet Potato Spirals make my life a lot easier because I don’t have to use my noodle to make my own noodles, ya know?
These pre-packaged sweet potato noodles are spiraled, sweet, and the perfect foundation to this bowl.
If you can’t find sweet potato spirals near you, try subbing your favorite veggie noodle of choice (zucchini noodles or butternut squash noodles are great here, too!), or try spiralizing your own sweet pots at home.
Try adding in bell peppers, carrots, or bok choy for even more vegetable lovin’.
And then we cover everything in almond butter, because nutty healthy fats on veggies is good and good for you!
This Almond Butter Sauce is simple and oil-free with an easy almond butter and almond milk base.
Sriracha gives it heat, Tamari lite adds salty flavor, and maple syrup makes it just a touch sweet to balance out the spice.
I’m partial to roasted almond butter in this recipe, but peanut butter, raw almond butter, or sunflower seed butter (if nut-free!) would be fantastic here, too.
You shouldn’t have any sauce left, but if for some reason you do, save it as a dressing or dip for salads and vegetables!
These Spicy Almond Butter Sweet Potato Noodle Bowls are perfect for a quick weeknight dinner, and leftovers heat up well for a warm lunch.
I like them warm during the winter, but if it’s warm where you are, you can also chill these bowls before serving for a different take!
For toppings and garnishes, go crazy with cilantro, green onion, sesame seeds, and a big squeeze of fresh lime.
If you’re looking for even more heat, add a splash of sriracha before serving– but make sure to taste it, first!
If you make these Spicy Almond Butter Sweet Potato Noodle Bowls I want to hear about it.
I’d love to see how your bowls turned out!
Give me a shout on Instagram and use hashtag #floraandvino to show me your creations!
For more veg-packed pasta recipes, check out my Rainbow Rice Noodle Bowls with Miso Tahini Dressing and Mac ‘N’ Peas Bowls with “Cheezy” Tahini Sauce.
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Easy sweet potato noodle stir-fry with a creamy almond butter sauce. This under 30 minutes meal is perfect for a weeknight dinner!
- ALMOND BUTTER SAUCE:
- 1/4 cup all natural roasted almond butter
- 2 TBSP Tamari Lite
- 1–2 TBSP sriracha
- 1/2 cup unsweetened almond milk
- 1/8 tsp ginger powder
- 1/4 tsp garlic powder
- 1 tsp maple syrup (OPTIONAL)
- STIR FRY:
- 2 tsp avocado oil
- 1 package Cece’s Veggie Co. Sweet Potato Spirals
- 1 15 oz. can chickpeas, drained and rinsed
- 1 small head of broccoli, broken into florets
- For garnish: green onions, sesame seeds, cilantro, fresh lime
- First, make the sauce. In a medium bowl, whisk together the almond butter, Tamari Lite, sriracha, almond milk, ginger, garlic, and optional maple syrup until smooth. Set aside.
- Heat a large skillet over medium with a drizzle of avocado oil. Once warm, add the chickpeas. Cook for ~5 minutes, until lightly brown, then transfer to a bowl and set aside.
- Add another drizzle of avocado oil to the skillet along with broccoli florets. Stir-fry for about 5 minutes until the broccoli is tender-crisp, then add in sweet potato spirals and cook for 5-7 minutes longer, until softened.
- Next, pour the almond butter sauce into the pan, stirring to coat veggies.
- Reduce heat to medium low and cook for another few minutes until sauce is warm and the veggies are tender.
- Serve garnished with green onions, sesame seeds, cilantro, and fresh lime.
- Category: Entree, Stir-Fry
- Cuisine: Vegan, Gluten-Free, Oil-Free
This post is brought to you by Cece’s Veggie Co., but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!