Thai Sweet Potato Noodle Bowls

Thai Sweet Potato Noodle Bowls

Add fresh curry paste to canned coconut milk and nut butter, and you have an instant, wonderfully complex satay sauce. Use as a dip, in stir-fries, or drizzled on this gluten-free veggie bowl.

Serves 4 (serving size: about 1 1/2 cups)


2 1/2 tablespoons toasted sesame oil, divided
2 medium sweet potatoes, spiralized into thick noodles (about 8 cups)
1 cup thinly sliced red bell pepper
3/4 teaspoon kosher salt, divided
1/2 cup water, divided
3 cups baby spinach
8 ounces extra-firm tofu, cut into 1/2-in. cubes
1/2 cup canned light coconut milk
3 tablespoons almond butter
2 tablespoons [SUB_RECIPE_LINK {fresh curry paste (from Curried Grilled Chicken Thighs)} {151953}]
1/4 cup chopped unsalted cashews
4 lime wedges


1. Heat 1 1/2 tablespoons oil in a large nonstick skillet over medium-high. Add sweet potato noodles, bell pepper, and 1/2 teaspoon salt; sauté 5 minutes. Add 1/4 cup water; cover and cook 3 minutes. Uncover and cook 2 minutes. Stir in spinach until wilted. Place potato mixture in a bowl.

2. Add remaining 1 tablespoon oil to pan. Add tofu; sauté 4 minutes, stirring occasionally.

3. Combine remaining 1/4 cup water, remaining 1/4 teaspoon salt, coconut milk, almond butter, and curry paste in a bowl. Add 1/2 cup sauce to potato mixture; toss. Divide potato mixture among 4 bowls; top evenly with tofu, remaining 1/2 cup sauce, and cashews. Serve with lime wedges.

Nutritional Information

Calories 357
Fat 24.4 g
Satfat 3.7 g
Monofat 11.7 g
Polyfat 8.3 g
Protein 12 g
Carbohydrate 27 g
Fiber 6 g
Cholesterol 0.0 mg
Iron 3 mg
Sodium 448 mg
Calcium 144 mg
Sugars 6 g
Est. Added Sugars 0 g

Cooking Light
June 2017