CookingLight diet CookingLight diet
Photo: Greg Dupree
Active Time
25 Mins
Total Time
25 Mins
Yield
Serves 4 (serving size: about 1 1/2 cups)

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. If you don’t have a spiralizer, you can use a julienne peeler or the shredding blade of your food processor. The sweet potato noodles will look like too much for the skillet but will shrink considerably as they cook. If using store-bought curry paste, start with 2 teaspoons, as it is much higher in sodium than fresh. 

How to Make It

Step 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.

Step 2

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

Step 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.