Peanut Sauce Sweet Potato Noodles have creamy and zesty peanut sauce tossed with tender, yet al dente, sweet potato noodles for the best 30 minute meal around.
That’s right. This is pasta that isn’t pasta.
It is one ingredient sweet potato noodles that get cooked until tender bit toothsome with broccoli and onions. Then they get tossed with a creamy dreamy peanut sauce made with nutty pb for creamy richness, fresh lime for some zip, maple for a sweet touch, soy sauce for salty depth and optional sriracha for some zing.
It’s creamy, comforting, and made with nothing but whole foods.
Reasons to love this recipe:
- it’s a 30 minute meal
- uses 10 everyday ingredients – most of which are likely in the pantry right now!
- is loaded, and we mean loaded, with flavor
- feels hearty, comforting and decadent but still light
- is gluten free, vegan, paleo, etc. etc.
- can be customized with toppings like a juicy squeeze of lime, fresh cilantro, crunchy peanuts, and ribbons of sriracha to make your own dinner masterpiece!
How to make sweet potato noodles?
This recipe does require one special piece of kitchen equipment – the spiralizer. But in my experience it is well worth the investment to enjoy swirly twirly vegetable noodles of all types! (Think zucchini, potatoes, carrots, rutabaga, beets!)
Once you have a spiralizer, you’re in business. Peel your sweet potato, attach it to the spiralizer and spin away.
How do you cook sweet potato noodles?
The one rule when it comes to these noodles is… DO NOT overcook them.
We want nice al dente sweet potato noodles. If you overcook the noods, they basically break down into mashed sweet potatoes with a killer peanut sauce and some broc thrown in for good measure. Which is, for the record, delicious, but we are going for Peanut Sauce Sweet Potato Noodles here. So err on the side of undercooking as they will continue to cook even after you take them off the heat.Print
Peanut Sauce Sweet Potato Noodles are an easy 30-minute weeknight meal. This healthy recipe is packed with flavor and is grain free! The sweet potato noodles are the perfect flavor and texture for the thick and creamy peanut sauce.
- ½ cup peanut butter
- 2 tablespoons lime juice
- 1 ½ tablespoons maple syrup
- 1 tablespoon liquid aminos or tamari
- 1 clove garlic, minced
- 2–3 teaspoons sriracha (optional, more or less to taste)
- 1 onion, halved and cut into thin strips
- 2 teaspoons avocado oil
- 2 sweet potatoes, peeled and spiralized
- 1 small head of broccoli, cut into bite-sized florets
- 2–4 tablespoons water, if needed
- Fresh cilantro
- Chopped peanuts
- Drizzle of sriracha
- Juicy squeeze of lime
- In a small bowl, whisk together the peanut butter, lime juice, maple syrup, liquid amino, and garlic. Set aside.
- Heat the oil in a large pan over medium-high heat. Once the oil is warm, add in the onion and cook until translucent, about 7-10 minutes.
- Add in the broccoli and cook for another 5 minutes or until the broccoli is crisp tender.
- Add in the sweet potato noodles and cook, tossing frequently, until the noodles are still slightly crisp, about 5 minutes. Turn down the heat to low and add in the peanut sauce and sriracha, if using. Toss the sauce with the noodles to coat. If needed, add in water, 2 tablespoons at a time, until all the oodles are coated in the sauce. Serve with desired toppings and enjoy!
- Serving Size: ¼ recipe
- Calories: 426
- Sugar: 11g
- Sodium: 457mg
- Fat: 17g
- Carbohydrates: 61g
- Fiber: 10g
- Protein: 13g
Keywords: gluten-free, grain-free, vegan, paleo, peanut butter, veggie noodles, spiralizer, garlic, Sriracha, spicy, mild, whole food, broccoli, Asian, Winter, Fall, easy, 30 minute meal,