Thai Sweet Potato Noodle Bowls Recipe

Name: Thai Sweet Potato Noodle Bowls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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; saute 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; saute 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.

259

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Thai Sweet Potato Noodle Bowls falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai Sweet Potato Noodle Bowls

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