I made one of my favorite sauces again--spicy peanut sauce. You might remember it from my Red Spicy Peanut Noodles earlier this year. This time I paired it with a baked diced sweet potato, tempeh, and zoodles (zucchini noodles).
I'm all about toppings- the more the better! I topped this dish with cilantro, coconut flakes, chopped peanuts, key lime juice, and sriracha. Hope you enjoy!
Tempeh-Sweet Potato-Zoodle Plate with Spicy Peanut Sauce
Serves about 2
Ingredients
Sauce:
- 1/4 cup natural peanut butter
- 1 Tbsp sriracha
- 1 Tbsp tamari or soy sauce
- 1 tsp toasted sesame oil
- 1 tsp miso paste
- 1 tsp agave nectar
- 1/2 tsp minced garlic
- Cracked pepper to taste
- 2 Tbsp water
- 1 package tempeh
- 1 tsp extra virgin olive oil
- Nutritional yeast to taste- I used about 1 Tbsp
- Liquid aminos to taste- I used about 1 Tbsp
Zoodles:
- 2 zucchinis
- 1 tsp extra virgin olive oil
- Cracked black pepper
Sweet potato:
- 1 sweet potato
- Cracked black pepper
Toppings:
- Cilantro
- Coconut flakes
- Chopped peanuts
- Key lime juice
- Sriracha
Instructions
In a saute pan, heat oil over medium heat. Add tempeh, nutritional yeast, and liquid aminos. Cook for about 15 minutes over medium heat. Once the tempeh is done, set aside. Spiralize 2 zucchinis with a spiralizer. Add oil to the same pan along with the zucchini noodles and black pepper. Cook for about 5 minutes or until softened. While the noodles are cooking, heat a sweet potato in the microwave for about 6 minutes, then dice after it has cooled. For the sauce, combine all ingredients in a bowl and whisk until combined. Add the sauce to the pan of zucchini noodles and heat for 2-5 minutes.
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