Certified nutritionists Tamara Green and Sarah Grossman explain the connection between diet and mental health – and share delicious, mood-boosting recipes for every meal of the day – in their new cookbook Good Food, Good Mood: 100 Nourishing Recipes to Support Mind and Body Wellness. This recipe is tied to a special memory of Grossman’s: she writes, “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 [motivational speaker] Rachel Molenda. This dish is inspired by that. Sweet potatoes provide vitamins, phytonutrients, and fibre to support your gut and neurotransmitters to help you feel balanced, focused, and joyful. You’ll love this creamy and tangy almond butter sauce – it works on any vegetable, so sub in whatever you have.”
Sweet Potato Noodles With Almond Sauce and Tempeh
Ingredients
Almond Sauce
- ⅓ cup tamari
- ¼ cup freshly squeezed lime
- juice about 1½ limes
- ⅓ cup natural almond butter
- 1½ tbsp maple syrup
- 1 small garlic clove minced
- ¼-⅓ cup water
Sweet Potato Noodles and Tempeh
- 1-3 tbsp extra virgin olive oil divided
- 3 garlic cloves sliced
- 1 head broccoli cut in florets
- 1½ 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
- ¼ cup chopped cilantro for garnish
- ⅓ cup roasted cashews for garnish
Instructions
Almond Sauce
- Place the tamari, lime juice, almond butter, maple syrup, garlic and water in a blender (you can add water as desired). Blend until you have a smooth sauce. Set aside.
Sweet Potato Noodles and Tempeh
- Heat 1 tbsp of oil in a large skillet set over medium-high heat. Once hot, add the garlic and cook for 30 seconds or until fragrant. Add the broccoli and sauté for 2 to 3 minutes; it will turn bright green. Toss in the sweet potato noodles and stir-fry for 5 to 7 minutes, until they begin to soften. If the pan is getting dry, add an additional 1 tbsp of oil. Add the cabbage and cook for 5 minutes, stirring occasionally. Once the veggies are tender, transfer to a large bowl and set aside.
- Place the skillet back on the heat. Heat the remaining 1 tbsp oil over medium-high heat and sear the tempeh on one side for about 4 minutes, until crisp, then flip and sear on the second side for about 3 minutes, until crisp.
- Transfer the tempeh to the bowl with the veggies and toss together. Gradually add the sauce.
- Garnish with the cilantro and cashews, and serve each portion with a lime wedge.
More recipes from Tamara Green and Sarah Grossman
Melon, Poppyseed and Shrimp Salad
Tamara Green and Sarah Grossman's recipe for a fibre-rich salad with shrimp, melon and an easy honey-lime vinaigrette.
Get the recipe
