Peanut Butter Sweet Potato Noodles with red bell pepper, spring onion, tofu, and an addicting peanut butter sauce! It’s creamy, it’s delicious, it’s healthy, it’s vegan, it’s everything!
This is the situation. A very good one. It involves peanut butter and sweet potatoes. My two favourites mashed into one special dish.
It’s honestly a very simple dish too, requiring only 12 ingredients and about 20 minutes to make!
Here’s what we have going on:
Red bell pepper and spring onion – sautéed in a dash of paprika.
Spiralized sweet potatoes – briefly sautéed with the pepper and onion.
Peanut butter sauce – creamy, delicious, and slightly addicting.
Tofu – sauteed to perfection in about 1/3 of the peanut butter sauce.
And just like that, a new addiction is made.
The perks of this recipe include but are not limited to:
It’s super creamy thanks to the peanut butter sauce.
It’s a balanced dish. Sweet potatoes are high in complex carbs, peanut butter has a lot of omega-6, while tofu brings the protein.
It’s colourful. Green, orange and red veggies make this a colourful experience.
It’s very, very delicious. It may actually be my new favourite dish.
This dish is wonderful and filling on its own. It’s balanced, it’s delicious, it’s healthy, it’s everything. Have it for lunch or dinner. Multiple times a week if you can get away with it…
If you try this delicious Peanut Butter Sweet Potato Noodles dish, let me know! Leave a comment, rate it, or share a picture on Instagram using the hashtag #themostlyhealthy.
- 3 tbsp peanut butter
- 1 tbsp lemon juice
- 1 garlic clove, minced
- 1 tbsp tamari/soy sauce
- 1 tsp chili sauce
- 1 tsp maple syrup
- 1-2 tbsp water
- 1 block tofu (175 g)
- 1 tsp paprika
- 4 small sweet potatoes
- 1/2 red bell pepper
- 2 spring onions
In a small bowl, add all of the ingredients for the sauce. Use a spoon to combine everything well together. Adjust to your taste - more tamari for saltiness, chili sauce for spiciness, maple syrup for sweetness, and peanut butter for flavour and creaminess.
Cut the tofu into small and thin cubes and coat them in 1/3 of the peanut butter sauce. Fry the tofu in a small non-stick frying pan 7-10 minutes. Add a little splash of water if sticking too much to the bottom.
Spiriralize the sweet potatoes and chop the red bell pepper and spring onions into bite-sized pieces.
Sautée the red bell pepper, spring onions and paprika in a large frying pan for 3-4 minutes.
Add the sweet potato noodles and sautée for another 3-4 minutes or until the noodles are tender. If burning to the bottom, add a splash of water. This will also help cook the noodles a little faster. Do not add too much though as it will make the noodles soggy.
Once the tofu and noodles are done, mix everything with the rest of the sauce and serve immediately.
Best when fresh but leftovers do stay fresh for 2-3 days in the fridge. Leftovers are best when reheated.