These Spicy Almond Butter Sweet Potato Noodle Bowls are perfect for a quick weeknight dinner, and leftovers heat up well for a warm lunch.
Spicy Almond Butter Sweet Potato Noodle Bowls [Vegan]
Calories
202
Serves
4
Cooking Time
25
Ingredients
Almond Butter Sauce:
- 1/4 cup all natural roasted almond butter
- 2 tablespoon Tamari Lite
- 1-2 tablespoon sriracha
- 1/2 cup unsweetened almond milk
- 1/8 teaspoon ginger powder
- 1/4 teaspoon garlic powder
- 1 teaspoon maple syrup (optional)
Stir Fry:
- 2 teaspoon avocado oil
- 1 package sweet potato spirals
- 1 15 ounce can chickpeas, drained and rinsed
- 1 small head of broccoli, broken into florets
For Garnish:
- green onions
- sesame seeds
- cilantro
- fresh lime
Preparation
- 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.
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Almond Butter -
Broccoli -
Chickpea
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Nutritional Information
Per Serving: Calories: 202 | Carbs: 19 g | Fat: 12 g | Protein: 7 g | Sodium: 444 mg | Sugar: 6 g
Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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