Sweet Potato Noodles With Maple Glazed Tempeh And Kale
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"I was trying to use up the last sweet potatoes i had before i left for the holidays, and i decided to turn it into a balanced meal i could pack for lunch by adding maple-glazed tempeh and sautéed kale. the tangy garlic tahini sauce perfectly complements the sweetness of the sweet potato noodles. who wants some??"
-- @hannah__chia
Recipe Intro From hannah__chia

This recipe was featured in our Vegan Weekly Meal Plan Newsletter - Looking for dinner ideas? Sign up here!

Serves 4

Ingredients

5-6 oz tempeh

1 tbsp soy sauce or tamari

1/2 tbsp rice vinegar

1/2 tbsp maple syrup

1/2 cup tahini

2 tbsp almond milk

2 clove garlic

1/4 cup nutritional yeast

Juice from a lemon

1 bunch kale, washed and de-stemmed

3 sweet potatoes, spiralized into noodles

Salt and pepper to taste

Directions:

Marinate tempeh in soy sauce/tamari, rice vinegar, and maple syrup, and set aside.

For sauce: blend tahini, almond milk, garlic, nutritional yeast and lemon juice until creamy and lightened in color. Add in salt to taste.

Heat a nonstick pan over high heat and sauté kale with a dash of olive oil or water. Remove kale from pan and add in tempeh with the rest of the marinade, cooking until browned, then remove from pan.

Add in noodles with a few tbsp of water and cook until tender, about 6-7 minutes. Remove from heat, add everything back into pan, stir until combined, and taste and season. Serve warm.