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Vegan Sweet Potato Peanut Noodles

These gluten-free and vegan peanut noodles feature spiralized sweet potatoes, sweet red peppers, red onions, and spinach tossed in a tangy peanut butter sauce! It's easy to make in one pan and it's ready in 30 minutes! 
Course Dinner
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 320kcal


  • Spiralizer
  • Large Pan
  • Small Bowl


Sweet Potato Noodles

  • 3-4 tbsp vegetable broth (or water)
  • 2 large sweet potatoes peeled (about 2 lbs)
  • 1 medium red onion thinly sliced
  • 1 medium red bell pepper
  • 2-3 cups fresh spinach
  • ½ cup cilantro roughly chopped
  • ¼ cup peanuts crushed

Peanut Sauce


  • In a large pan over medium heat, saute the sliced onions and red pepper in 3-4 tbsp vegetable broth until soft.
  • While the onions and peppers are cooking, spiralize the peeled sweet potatoes and then add then them to the pan with the onions. If the pan is dry, add more broth to the pan so the spoodles don't stick. Cook for 8-10 minutes or until the noodles are tender, stirring occasionally. Taste one and if it's still crunchy, let it cook a few more minutes.
  • In a small bowl, combine ⅓ cup peanut butter, ¼ cup tamari, 2 tbsp lime juice, 1 tbsp hot sauce, 1 tbsp maple syrup, 1 tbsp water, and ½ tsp garlic powder and whisk it together until smooth. Depending on how thick the peanut butter is, you may need to add an additional 1 tbsp of water to thin the sauce.
  • Pour the peanut sauce over the spoodles and stir to combine. Add 2-3 handfuls of fresh spinach and let it cook for a few minutes until the spinach starts to wilt. Garnish with fresh cilantro and crushed peanuts before serving.


  • Pick out thick sweet potatoes that are uniform in size, so they're easier to spiralize into long noodles. Potatoes with long skinny tips won't spiralize evenly and you'll end up with smaller pieces.
  • Don't discard the leftover cores of the vegetables once you're done spiralizing. You can dice them and add them to carrot ginger soup or vegan burritos
  • Be careful not to overcook the spoodles, they should taste firm, but not crunchy. You definitely don't want them to be mushy. 
  • Store the leftover vegan peanut noodles in the fridge for 3-4 days or freeze it for a future meal. 


Serving: 1cup | Calories: 320kcal | Carbohydrates: 47g | Protein: 10g | Fat: 12g | Saturated Fat: 2g | Sodium: 1365mg | Potassium: 978mg | Fiber: 7g | Sugar: 13g | Vitamin A: 27576IU | Vitamin C: 21mg | Calcium: 109mg | Iron: 3mg