If you’re looking for a grain-free noodle dish, this one is sure to satisfy! The savoury, slurpy sauce is swoon-worthy, and I hope you find lots of other things to pour it on! I love using spiralized sweet potatoes to change up my pasta routine, and these are so flavourful and filling. If sweet potatoes aren’t your thing, try zucchini, carrots, or butternut squash (you need a long-ish tubular veggie). And if you don’t have a spiralizer, try using a julienne slicer / peeler instead.
Saucy Almond Butter Sweet Potato Noodles
- ½ cup / 50g unsweetened shredded coconut
- 1 fat clove garlic
- 10g fresh ginger root peeled
- ½ cup / 125ml almond butter
- ½ cup / 125ml water
- 2 Tbsp. tamari
- 1 Tbsp. pure maple syrup
- 1 Tbsp. freshly squeezed lime juice
- ½ tsp. crushed chilies optional
- 2 medium sweet potatoes
- 1 small head red cabbage
- 1 large bunch green kale
- juice of 1-2 limes
- a couple pinches sea salt
- 4 spring onion sliced
- handful fresh basil preferably Thai basil
- ¼ cup / 24g toasted coconut chips
- cilantro to taste
- Make the almond butter sauce by toasting the coconut in a dry skillet over medium heat until golden. Combine the toasted coconut plus all other sauce ingredients in a blender and blend on high until completely smooth. Season to taste.
- De-stem and shred the kale, and the cabbage (see my video on massaged kale for tips!). Add the shredded leaves to a large bowl, then sprinkle with a couple pinches of salt, pour in the lime juice and massage for 2 minutes, until wilted and flavourful.
- Scrub the sweet potatoes well and process them through your spiralizer or julienne them. In a large pot over just-simmering water, steam the sweet potatoes for 4-5 minutes (you want them tender, but not mushy). Remove from heat and set aside.
- Add the sweet potato noodles to the kale bowl, top with the spring onion, basil, toasted coconut chips and cilantro if desired. Pour the sauce over top, toss to combine, say thank you and enjoy.