Sweet Potato Spinach Noodles with Peanut Sauce
Recipe type: Gluten Free, Vegan
Prep time: 
Cook time: 
Total time: 
Serves: serves: 3-4
  • Peanut Sauce
  • ½ cup peanut butter, crunchy or smooth
  • ⅓ cup water
  • 1 Tbsp tamari
  • 2 tsp maple syrup
  • ½ tsp garlic powder
  • ¼ tsp ground ginger
  • Noodles
  • 2 Tbsp coconut oil
  • 3-4 large sweet potatoes, peeled and spiralized
  • 2 cups fresh spinach leaves, roughly chopped
  • Fresh oregano, to serve
  1. Place all sauce ingredients into a high speed blender, blend on high speed until smooth and well combined. Set aside.
  2. Heat 1 tablespoon of oil in a large fry pan over high heat. Add sweet potatoes, sauté and toss noodles with tongs until tender and slightly crisp, about 5-10 minutes.
  3. Add spinach, toss through noodles, turn heat to low. Continue to cook mixture until spinach wilts.
  4. Add remaining tablespoon of oil to pan, pour in half the sauce. Stir to coat noodles and spinach well, add more oil to pan if it’s too sticky.
  5. Transfer noodles to a mixing bowl, pour in remaining sauce, mix well.
  6. Serve noodles in bowls, top with fresh oregano and enjoy!
Store leftovers in an airtight container, refrigerated, for 2-3 days.
The amount of serves depends on the amount and size of sweet potatoes you use. Remember, when cooked, the sweet potatoes will shrink slightly. I suggest doubling this recipe if you’re serving for a larger amount of people.
Recipe by Wholesome Patisserie at https://wholesomepatisserie.com/mains/sweet-potato-spinach-noodles-peanut-sauce/