Description
Spicy Almond Butter Sweet Potato Noodles with a creamy almond butter sauce. This under 30 minutes meal is perfect for weeknight dinners!
Ingredients
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
Instructions
- 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 it’s smooth and creamy. Set aside.
- Heat a large skillet over medium with a drizzle of avocado oil. Once the pan is warm, add the chickpeas. Cook them for ~5 minutes, until they’re lightly brown, then transfer them to a bowl and set aside.
- Add another drizzle of avocado oil to the skillet along with broccoli florets. Stir-fry the broccoli for about 5 minutes until the broccoli is tender-crisp, then add in sweet potato spirals and cook them for 5-7 minutes longer, until softened.
- Next, pour the almond butter sauce into the pan, stirring to coat veggies.
- Reduce the heat to medium low and cook them for another few minutes until sauce is warm and the vegetables are tender.
- Serve the noodles garnished with green onions, sesame seeds, cilantro, and fresh lime. Store any leftovers in an airtight container in the refrigerator and reheat before serving.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Entree, Stir-Fry
- Method: Stovetop
- Cuisine: Vegan, Gluten-Free, Oil-Free