Sweet Potato Noodles with Peanut Sauce

Photo by Courtney P.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    T. coconut oil, melted

  • 2

    T. natural peanut butter

  • 1

    T. soy sauce

  • 2

    garlic cloves

  • 1

    nub ginger (about 1 t.)

  • 1

    T. agave nectar

  • Noodles

  • 1

    large sweet potato, spiralized, blade C

  • 1

    T. coconut oil

  • 1/8

    t. salt

  • 2

    T. water

  • 1/2

    cup chickpeas, drained and washed

  • 2

    scallions, chopped

  • 1

    T. mint, chopped

  • 1/4

    cup peanuts (optional)

Directions

In a food processor or blender, place the coconut oil, peanut butter, soy sauce, garlic cloves, ginger nub, and agave. Process 30 seconds to 1 minute. Use a rubber spatula to scrape down the sides and process again for another 30 seconds or until smooth. Place your spiralized sweet potato in a pan with coconut oil over medium-high heat. Cook for about 2 minutes, using tongs to toss the sweet potatoes in the oil. Sprinkle the noodles with sea salt. Add the water to the pan and continue to toss for 3-5 minutes. Noodles will be softened, but still retain their crunch. Place the sweet potato noodles in a large bowl with the chickpeas, scallions, and mint (reserving some for garnish). Pour the peanut sauce on the noodles and use your tongs to toss everything together. Garnish as you see fit :)

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: