Sweet Potato Noodles With Almond Sauce and Tempeh

Sarah Grossman's recipe for sweet potato noodles served with almond sauce 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

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.

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.