Side Pannel
Creamy Sweet Potato Noodles with Garlic Tempeh and Crispy Kale
Creamy Sweet Potato Noodles with Garlic Tempeh and Crispy Kale
- Recipe Submitted by maryjosh on 01/08/2020
Ingredients List
- GINGER TEMPEH:
- 1 block of tempeh
- 2 garlic cloves, minced
- 2 tbsp maple syrup
- 2 tbsp soy sauce (regular or gluten free)
- 1 tsp sesame oil
- 1 1/2 tbsp vegetable oil (for frying)
- CRISPY KALE:
- 4 leaves of kale
- 1 tbsp olive oil (or vegetable oil)
- 1/4 tsp salt
- SWEET POTATO NOODLES:
- 2 sweet potatoes, peeled
- 1/2 cup coconut milk
- 1/2 tbsp maple syrup
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp sriracha
- 1 tbsp vegetable oil (for pan frying)
- 1/4 cup water
Directions
Mix your minced garlic, maple syrup, soy sauce, and sesame oil in a bowl. Add your block of tempeh and allow to marinade for 2-4 hours, flipping half-way through so each side can soak up the marinade.
Line a baking sheet with parchment paper and preheat the oven to 425 degrees.
Rinse the kale and pat completely dry.
Drizzle with olive oil and massage with your hands until evenly coated. Sprinkle with salt.
Place your kale in the oven for 5-10 minutes, until crispy. Depending on your oven, you may want to keep an eye as it can crisp up pretty quickly!
Next using a spiralizer, spiralize your sweet potato noodles, set aside.
To prepare the creamy sauce, mix the coconut milk, maple syrup, soy sauce, sesame oil, and sriracha in a small saucepan on medium-high heat. Allow to boil down for 2-3 minutes so the sauce thickens.
In a large skillet, heat 1 1/2 tbsp vegetable oil.
Cut your tempeh into triangles or cubes and add to the pan, cooking for 2-3 minutes on each side on medium heat. Remove from pan.
Add another tbsp of vegetable oil to the pan and add your sweet potato noodles, tossing regularly for 2-3 minutes. Add 1/4 cup of water to deglaze the pan and cook noodles for another 2-3 minutes, until tender.
Pour in your creamy sauce, stir, and remove from heat.
Assemble your bowl with sweet potato noodles, garlic tempeh, and crispy kale on top.
garnish with fresh herbs, lime, and sesame seeds if desired.
Line a baking sheet with parchment paper and preheat the oven to 425 degrees.
Rinse the kale and pat completely dry.
Drizzle with olive oil and massage with your hands until evenly coated. Sprinkle with salt.
Place your kale in the oven for 5-10 minutes, until crispy. Depending on your oven, you may want to keep an eye as it can crisp up pretty quickly!
Next using a spiralizer, spiralize your sweet potato noodles, set aside.
To prepare the creamy sauce, mix the coconut milk, maple syrup, soy sauce, sesame oil, and sriracha in a small saucepan on medium-high heat. Allow to boil down for 2-3 minutes so the sauce thickens.
In a large skillet, heat 1 1/2 tbsp vegetable oil.
Cut your tempeh into triangles or cubes and add to the pan, cooking for 2-3 minutes on each side on medium heat. Remove from pan.
Add another tbsp of vegetable oil to the pan and add your sweet potato noodles, tossing regularly for 2-3 minutes. Add 1/4 cup of water to deglaze the pan and cook noodles for another 2-3 minutes, until tender.
Pour in your creamy sauce, stir, and remove from heat.
Assemble your bowl with sweet potato noodles, garlic tempeh, and crispy kale on top.
garnish with fresh herbs, lime, and sesame seeds if desired.
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