VG Vegetarian

Sweet Potato Noodles with Peanut Sauce

You’ll love this delicious and gluten free meal of Sweet Potato Noodles with Peanut Sauce! Use almond butter to make it paleo. So flavorful and fun!

Prep: 10 minsCook: 5 minsTotal: 15 mins
Servings: 3 1x


  • Sauce
  • 2 tablespoons coconut oil, melted
  • 2 tablespoons natural peanut butter
  • 1 tablespoon soy sauce
  • 2 garlic cloves
  • 1 nub ginger (about 1 teaspoon)
  • 1 tablespoon agave nectar
  • Noodles
  • 1 large sweet potato, spiralized, blade C
  • 1 tablespoon coconut oil
  • 1/8 teaspoon salt
  • 2 tablespoons water
  • 1/2 cup chickpeas, drained and washed
  • 2 scallions, chopped
  • 1 tablespoon mint, chopped
  • 1/4 cup peanuts (optional)


  1. 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.
  2. 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.
  3. Sprinkle the noodles with sea salt.
  4. Add the water to the pan and continue to toss for 3-5 minutes. Noodles will be softened, but still retain their crunch.
  5. Place the sweet potato noodles in a large bowl with the chickpeas, scallions, and mint (reserving some for garnish).
  6. Pour the peanut sauce on the noodles and use your tongs to toss everything together.
  7. Garnish as you see fit πŸ™‚


Serving : Calories 421; Fat 22.6g (Sat 9.9g); Protein 14.9g; Carb 44.3g (net carb 34.2g); Fiber 10.1g; Sodium 434mg

© The Toasted Pine Nut