Sweet Potato Noodles with Almond Sauce and Tempeh - alive magazine

Name: Sweet Potato Noodles with Almond Sauce and Tempeh - alive magazine
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

www.alive.com

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.

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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