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]

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Cooking Time



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


  1. 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.
  2. Heat a large skillet over medium with a drizzle of avocado oil.
  3. Once warm, add the chickpeas. Cook for ~5 minutes, until lightly brown, then transfer to a bowl and set aside.
  4. 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.
  5. Next, pour the almond butter sauce into the pan, stirring to coat veggies.
  6. Reduce heat to medium low and cook for another few minutes until sauce is warm and the veggies are tender.
  7. Serve garnished with green onions, sesame seeds, cilantro, and fresh lime.

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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