Tempeh-Sweet Potato-Zoodle Plate with Spicy Peanut Sauce

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

Tempeh:

• 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.