Sweet Potato Pad Thai Bowl
Prep time
Cook time
Total time
Gluten-Free and Vegan, this fresh, easy dish is packed with vegetables and topped with the yummiest sweet-savory peanut sauce. It is packed with flavor and is so satisfying. Made for 2 servings. You could easily adjust quantity and add more or less of your favorite veggies and add any other protein. TIP: Start with the dressing. Then make the the cabbage slaw and peanut sauce while the tofu marinates, and saute the sweet potatoes while the tofu roasts -- the entire meal will ready to serve in just about 30 minutes.
Recipe type: Dinner, Veggies
Cuisine: Gluten-Free, Vegan
Serves: 2 servings
Sweet Potato Noodles, Vegetables and Tofu
  • 1½ - 2 heaping cups Spiralized Sweet Potatoes (I purchase already spiralized)
  • 1 tablespoon sesame oil
  • ½ -1 teaspoon Sesame Seeds
  • 1 -2 cups of shredded cabbage
  • ¼ -1/2 cup diced red pepper
  • ¼ - ½ cup shredded red cabbage
  • 1 14 oz container firm or extra firm tofu, drained, rinsed and wrapped in paper towels for 5-10 minutes, cut into 1 inch cubes
  • a handful of salted peanuts, optional for garnish
  • 2 tablespoons peanut oil
  • 2 tablespoons tamarind stir fry paste
  • 2 tablespoons low sodium gluten free tamari or gluten free soy sauce
  • 1 bunch scallions, chopped (reserve some of the green parts for garnish)
  • 2 cloves garlic, minced
  • 1 teaspoon fresh grated ginger
  • 3 tablespoons fresh lime juice (approximately juice of 2 limes)
  • 2 tablespoons maple syrup
Peanut Sauce
  • ¼ cup natural peanut butter
  • 1 tablespoon gluten-free tamari
  • ½ inch piece ginger, sliced
  • 1 teaspoon rice wine vinegar
  • 2 "squirts" sriracha sauce
  • Juice of 1 small lime (approximately 1½ tablespoon)
  • ¼ cup hot water (you can use less if you want a thicker sauce)
  • 2 tablespoon brown sugar
  1. Over medium heat, add oil, tamarind sauce, soy sauce and heat until it is about to simmer. Add scallions and garlic and simmer for a few minutes.
  2. Remove from heat and add ginger, lime juice and maple syrup. Mix well.
  3. Set aside -- ½ will be used to marinate tofu; ½ for the shredded Cabbage
Roasted Tofu
  1. Preheat oven to 450°F, and line baking sheet non-stick foil. (I don't use parchment paper because of it can't withstand such high heat)
  2. Place the cubed tofu and half the dressing in a large bowl or pan and toss to coat cubes in marinade. Let sit 15 minutes.
  3. Place tofu in single layer on prepared baking sheet. Top with marinade from the bowl. Roast tofu 10 minutes. Flip, and roast 5 minutes more, or until sides are golden brown. ( Tofu cubes will puff up a bit). Set aside.
Peanut Sauce
  1. Place all ingredients in a small blender and pulse till blended and smooth, approximately 1 minute or less
Shredded Cabbage
  1. In a medium bowl, combine shredded cabbage, pepper and red or purple cabbage. Toss with remaining dressing to taste. Set aside.
Sweet Potato Noodles
  1. In a medium skillet, heat sesame oil over medium heat. (You don't want too much oil or the noodles get soggy).
  2. When the oil is hot, place sweet potatoes in the pan and sauté for 5 -10 minutes (depending on size of noodles - thinner ones, 5 minutes, thicker ones 10 minutes), stirring periodically so they don't stick to pan. Just before taking out, sprinkle with salt and pepper if desired (I don't find I need it with all the other flavors in the bowl) and add in sesame seeds and stir to combine.
  1. In each bowl, add sauteed sweet potato noodles, shredded cabbage mix and roasted tofu. Serve with peanut sauce on the side or drizzle on tofu. Add extra dressing to sweet potato noodles if desired. Garnish with peanuts and green parts of scallions. Serve and enjoy!
Recipe by healthyGFfamily.com at https://www.healthygffamily.com/recipe/sweet-potato-pad-thai-bowl-roasted-tofu-peanut-sauce/