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.
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 fresh curry paste
1/4 cup chopped unsalted cashews
4 lime wedges
Est. added sugars 0g
How to Make It
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.
Add remaining 1 tablespoon oil to pan. Add tofu; sauté 4 minutes, stirring occasionally.
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.