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Here is a meatless Monday meal that won’t have you missing the meat! This Sweet Potato Noodle Stir Fry is absolutely satisfying and oh-so-delicious. I made this meal on stories last week for myself for lunch and many of you asked that I save it on the blog. Your wish is my command! 🙂
This dish as a main dish really only feeds one since it is just one sweet potato. You may have a little leftover, I ate the whole thing and was pretty dang full haha! But there wouldn’t be enough to serve two as a main dish. It would definitely, however, serve 2 as a side dish if you are serving it with a protein!
Find more meatless meals here!
- 1 tablespoon creamy, sugarfree almond butter
- 2 tablespoons coconut aminos
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 1/4 teaspoon crushed red pepper flakes
- 1 teaspoon fish sauce
- 1 large sweet potato, spiralized
- 1 red bell pepper, seeds/cored removed and sliced thin
- 1 large shallot, diced fine
- 2 cloves garlic, thinly sliced
- 2 cups chopped green kale (about 4 leaves of kale)
- 2 green onions, sliced (white and green parts)
- 2 tablespoons avocado oil
- kosher salt, to taste
- black pepper, to taste
- 1/4 cup mung bean sprouts
- 1 tablespoon cilantro leaves
- 1 tablespoon thai basil
- 1/4 serrano pepper, thinly sliced
- Combine all of the sauce ingredients in a small bowl and whisk until well combined. Set aside.
- In a large skillet or wok, heat avocado oil over medium-high heat. Add the red bell peppers, shallots, and garlic and saute for 3-4 minutes, or until the red bell peppers are tender.
- Add the Sweet potato noodles and continue to saute for 2 more minutes, until the begin to soften.
- Add the kale, green onions, and the sauce and saute 2-3 more minutes, or until the sauce is coated evenly and the kale has just wilted.
- Serve in noodle bowls topped with bean sprouts, cilantro, thai basil, and serrano.