Creamy Sweet Potato Noodles With Ginger Tempeh

This colorful and veggie-centric bowl is the best, healthy comfort meals! candy potatoes are spiralized into gentle, colourful noodles then tossed in a creamy, savory sauce made from coconut milk, soy sauce, and Sriracha and finally served with a side of crispy kale. Garlic-ginger tempeh is also introduced for protein and on account that it's fermented, it has probiotics to preserve your tummy happy!

Ingredients

For the Ginger Tempeh:

1 8-ounce package of tempeh
2 garlic cloves, minced
2 tablespoons maple syrup
2 tablespoons soy sauce
1 teaspoon sesame oil
1 1/2 tablespoons vegetable oil, for frying

For the Crispy Kale:

4 leaves of kale
1 tablespoon olive oil or vegetable oil
1/4 teaspoon salt

For the Sweet Potato Noodles:

2 sweet potatoes, peeled
1/2 cup coconut milk
1/2 tablespoon maple syrup
1 tablespoon soy sauce
1 teaspoon sesame oil
1 teaspoon Sriracha
1 tablespoon vegetable oil, for pan-frying
1/4 cup water
Fresh herbs, for garnish (optional)
Lime, for garnish (optional)
Sesame seeds, for garnish (optional)

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Preparation

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°F.
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 and 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 tablespoons 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 tablespoon 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.