Garlic Lemon Sweet Potato Noodles with Pine Nut Parmesan

A colourful, zesty and flavour-packed noodle bowl made from sweet potatoes! This vegan lunch or dinner bowl is also gluten-free, healthy, full of protein and is highly versatile depending on the vegetables you have to hand – plus it comes together in one pan in 20 minutes.

I first made this Garlic Lemon Sweet Potato Noodles with Pine Nut Parmesan bowl over 3 years ago and have such fond memories of it, so why has it taken me so long to make it again? I do not know at all! It really is such a winner for an easy lunch or dinner that delivers on taste as it relies on simple but fresh flavours: lots of fiery garlic to contrast the zappy lemon zest and juice brought together with sticky rich umami flavoured tofu.

Garlic Lemon Sweet Potato Noodles with Pine Nut Parmesan

To make the sweet potato noodles you will need a spiraliser, but you could use a peeler or julienne peeler instead and make the sweet potato into thin strips and the dish will still taste amazing. After trying both, I do think the noodles are more fun and feel more authentic as “noodles” to eat.

The first step is to fry off the tofu cubes until really crisp and golden on all sides, this takes some patience to flip them all over, but it is worth the wait. Add a splash of tamari and watch the pan sizzle as the tofu cubes absorb all the flavour and gain a sticky rich coating. Use the same pan to fry off some vibrant broccoli and cherry tomatoes with lots of garlic before tossing in the sweet potato along with the lemon zest and juice plus some more tamari.

Garlic Lemon Sweet Potato Noodles with Pine Nut Parmesan

Perhaps my favourite part of this Garlic Lemon Sweet Potato Noodles with Pine Nut Parmesan is the pine nut parmesan part. This is a recent addition to the recipe and it really makes the dish so much better – plus it is still really easy and is hardly a recipe at all. Using a pestle and mortar, grind together the toasted pine nuts, nutritional yeast, garlic granules and salt and black pepper in a pestle and mortar. It is great sprinkled over salads, stews, soups, into sandwiches and over toast – it is slightly addictive.

I hope you will enjoy this Garlic Lemon Sweet Potato Noodles with Pine Nut Parmesan – it is such a quick and easy vegan, gluten-free and healthy lunch or dinner. This meal comes together in one frying pan (plus the pestle and mortar) and it is delicious, packed with vegetables, umami sticky tofu and wonderful sweet-salty-savoury flavours.

You can also find this recipe on Balance Magazine!

Garlic Lemon Sweet Potato Noodles with Pine Nut Parmesan

If you are looking for more quick and easy meals, how about my Nutty Rice Salad, Fattoush Salad, Tomato Spiced Sweet Potato Smash or Rainbow Quinoa Salad.

Garlic Lemon Sweet Potato Noodles with Pine Nut Parmesan

• Servings: 2
• Time: 20 minutes
• Difficulty: easy
• Print

A colourful, zesty and flavour-packed noodle bowl made from sweet potatoes! This vegan lunch or dinner bowl is also gluten-free, healthy, full of protein and is highly versatile depending on the vegetables you have to hand – plus it comes together in one pan in 20 minutes.

Ingredients

• Coconut oil
• 200g extra firm tofu, in cubes
• 1 tbsp tamari soy sauce
• ½ small head broccoli, in florets
• 16 cherry tomatoes
• 2 medium sweet potatoes, peeled (about 200g each)
• 4 garlic cloves, crushed
• 1 lemon, zest and juice
• ½ – 1 tsp chilli flakes
• Salt and black pepper
• 2 sprigs basil, leaves roughly torn
• Pine nut parmesan:
• 2 tbsp handful pine nuts, toasted
• 1 ½ tbsp nutritional yeast
• 1 tsp garlic granules
• Salt and black pepper

Directions

1. Prepare the vegetables. To prepare the sweet potato noodles, cut off both ends to create two flat ends. Use a spiraliser to make the noodles and put to one side.
2. Heat 1 tbsp coconut oil in a large frying pan and fry the tofu cubes until golden brown, turning over to make sure all sides are crisp. Pour over 1 tbsp tamari soy sauce and toss to coat. Remove from the pan.
3. Return the frying pan to the heat and add the broccoli and tomatoes for 5-7 minutes until they are cooked through. Add in the potato noodles, garlic, lemon zest and chilli flakes to the saucepan. Season with salt and cracked black pepper and stir well to evenly coat all the noodles in the oil. Cook for a couple of minutes and add 2 tbsp water and allow to steam cook with a lid on for 5 minutes.
5. Meanwhile, make the pine nut parmesan. Grind together the toasted pine nuts, nutritional yeast, garlic granules with some salt and black pepper until crumble.
6. Check the noodles, you want some bite left in them. A couple of minutes before serving the noodles, add the tofu back to the pan and toss well.
7. To serve, divide the noodles between two plates, top with the torn basil and pine nut parmesan. Best eaten straight away.

Garlic Lemon Sweet Potato Noodles with Pine Nut Parmesan

I can’t wait to see you enjoying my recipe for Garlic Lemon Sweet Potato Noodles with Pine Nut Parmesan so please do let me know what you think below and tag me in your creations. I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

With sweet potato noodle love x