Tamara Green and Sarah Grossman
Sarah: Many years ago, I went on a women’s retreat and fell in love with a sweet potato noodle dish they served, a recipe by Rachel Molenda. This dish is inspired by that. Sweet potatoes provide vitamins, phytonutrients, and fiber to support your gut and neurotransmitters to help you feel balanced, focused, and joyful. You’ll love this creamy and tangy almond butter sauce—it works on any vegetable, so sub in whatever you have.
+ Blood Sugar Balancer
+ Colorful + Fermented
+ Fiber-Rich + Prebiotic
+ Protein-Powered
Excerpted from Good Food, Good Mood by Tamara Green and Sarah Grossman. Copyright © 2023 Tamara Green and Sarah Grossman. Photographs by Daniel Alexander Skwarna. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
Sweet Potato Noodles with Almond Sauce and Tempeh
Ingredients
- 1/3 cup tamari
- 1/4 cup freshly squeezed lime juice (about 1 1/2 limes)
- 1/3 cup natural almond butter
- 1 1/2 Tbsp maple syrup
- 1 small garlic clove, minced
- 1/4 to 1/3 cup water
- 1–3 Tbsp extra virgin olive oil, divided
- 3 garlic cloves, sliced
- 1 head broccoli, cut in florets
- 1 1/2 lb sweet potato (about 2 medium), spiralized, or store-bought spiralized sweet potato noodles
- 3 cups shredded green cabbage
- 1 (8 oz) block tempeh, cubed
- 1 lime, cut in 4 wedges
- 1/4 cup chopped cilantro, for garnish
- 1/3 cup roasted cashews, for garnish
Directions
01
Make the Almond Sauce
- Place the tamari, lime juice, almond butter, maple syrup, garlic, and water in a blender (you can add water as desired). Blend until you have a smooth sauce. Set aside.
02
Make the Sweet Potato Noodles and Tempeh
- Heat 1 Tbsp of oil in a large skillet set over medium-high heat. Once hot, add the garlic and cook for 30 seconds or until fragrant. Add the broccoli and sauté for 2–3 minutes; it will turn bright green. Toss in the sweet potato noodles and stir-fry for 5–7 minutes, until they begin to soften. If the pan is getting dry, add an additional 1 Tbsp of oil. Add the cabbage and cook for 5 minutes, stirring occasionally. Once the veggies are tender, transfer to a large bowl and set aside.
- Place the skillet back on the heat. Heat the remaining 1 Tbsp oil over medium-high heat and sear the tempeh on one side for about minutes, until crisp, then flip and sear on the second side for about 3 minutes, until crisp.
- Transfer the tempeh to the bowl with the veggies and toss together. Gradually add the sauce.
- Garnish with the cilantro and cashews, and serve each portion with a lime wedge.
