30 minute sweet potato noodles with a spicy peanut sauce and chickpeas. An easy and healthy dinner recipe that’s vegan and gluten free.
So I finally did it. I bought a spiralizer! And I’ve been having so much fun making veggie noodles. The Friday night after our spiralizer came in the mail, Brad and I tested it out with these sweet potato noodles. After a long week of work and kids, making veggie noodles is about as exciting as it gets around here on Friday nights. 😉
If you’re on the fence about whether or not to invest in a spiralizer, I say go for it. Making noodles out of veggies is not only fun but also a great way to sneak more nutrients into your diet. I bought this one and love it.
Have you ever wondered how to make spiralized sweet potato noodles (or any spiralized veggie for that matter)? It’s so easy.
Start by scrubbing and peeling your sweet potato. (Peeling is optional.) Cut off a bit of the sweet potato ends so that you have a flat surface on each end. After fitting your spiralizer with the desired blade, you’ll attach one end of your sweet potato to the prongs at the end of the crank, press the other end up against the blade, and turn the crank while applying pressure to push the potato towards the blades. The next thing you know, you’ll have a mound of beautiful sweet potato noodles forming on your counter!
Cook as desired, and devour. 🙂
For this recipe, you’ll saute those sweet potato noodles up in a skillet and toss them with an easy peanut sauce. The sauce is creamy and spicy, which is a perfect contrast to the sweet potatoes. Chickpeas give extra protein to this 30 minute one pot meal, and peanuts add more flavor and crunch.
Today is the first Thursday of the month, otherwise known as 30 Minute Thursday! For even more fast and easy dinner recipes that you can have on your table in 30 minutes or less, scroll past the recipe below. And, be sure to check out my archive of 30 minute recipes. Enjoy!
Why you’ll love these Sweet Potato Noodles with Peanut Sauce:
- You can make this meal in one pot, in 30 minutes (or less), start to finish.
- Sweet potatoes are an excellent source of many nutrients, including Vitamins A and C, magnesium, potassium, and fiber.
- You can’t beat the contrast of flavors and textures in this dish – it’s creamy, spicy, crunchy, and sweet all at the same time!
- ½ cup creamy peanut butter (I used natural)
- 5 tablespoons lime juice (about 2 large limes)
- ¼ cup low sodium soy sauce (look for gluten free if needed)
- 2 teaspoons minced fresh ginger
- 3 cloves garlic, minced
- ½ teaspoon crushed red pepper flakes (more or less to taste)
- 4 medium sweet potatoes
- 1 tablespoon extra virgin olive oil
- 15 ounce can chickpeas, rinsed and drained
- 4 green onions, sliced
- ¼ cup peanuts
- In a medium bowl, whisk together all sauce ingredients.
- Scrub, peel, and spiralize the sweet potatoes.
- In a large skillet or dutch oven, heat olive oil over medium heat. Add sweet potatoes and cook, stirring occasionally, 5-7 minutes, until softened. Add chickpeas and cook, stirring, 2 minutes. Stir in peanut sauce and cook for 1 minute. Remove from heat.
- Divide noodles and chickpeas between four plates; top with green onions and peanuts and serve.
- Leftovers reheat well for lunch the next day.
It’s 30 minute Thursday! If you love quick and easy 30 minute meals as much as I do… then be sure to click through and save these recipes from my friends!
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One-Skillet Balsamic Sausage, Asparagus, + Mushrooms from Whole and Heavenly Oven
Cheesy Burrito Casserole from My Kitchen Craze
Kale and Strawberry Salad with Bacon and Grilled Cheese Sandwich Croutons from Floating Kitchen
Hummus Wraps with Spring Vegetables and Herbed Mayo from She Likes Food
Honey Lemon Chicken and Potato Skillet from The Recipe Rebel
Thai Chicken and Vegetable Soup from Bake.Eat.Repeat