Thai Sweet Potato Noodle Bowls

Serves 4 (about 1½ cup serving)

Recipe from Cooking Light

Husband-Tested in Alice’s Kitchen

We thought this meal was very good.  If you are not looking to cut back on carbs, you could mix in some whole-wheat pasta or rice noodles.  You could certainly cut the sweet potatoes into matchsticks or use the largest holes on a box grater if you don’t have a spiralizer. The sauce for this meatless dish can be used for stir-fries as well. Even though it took about 30 minutes to prepare, you can save time by making the sauce and pressing the tofu in advance.  If you spiralize the sweet potatoes ahead, be sure to submerge them in water so that they don’t discolor.  Drain off the water before using.

*We reheated this for our lunch the next day and thought it tasted great.

2½ Tablespoons toasted sesame oil, divided

2 medium sweet potatoes, spiralized into thick noodles (about 8 cups) You could certainly cut the sweet potatoes into matchsticks or use the largest holes on a box grater if you don’t have a spiralizer.

1 cup thinly sliced red bell pepper

¾ teaspoons Kosher salt, divided

½ cup water, divided

3 cups baby spinach

8 oz. extra-firm tofu, pressed and cut into ½-inch cubes

½ cup canned light coconut milk

3 Tablespoons almond butter

2 Tablespoons green curry paste

¼ cup chopped unsalted cashews

4 lime wedges

Heat 1 ½ Tablespoons toasted sesame oil in a large non-stick skillet over medium-high.  Add the sweet potatoes, bell pepper, and ½ teaspoon salt; sauté 5 minutes.  Add ¼ cup water; cover and cook 3 minutes.  Uncover and cook another 2 minutes.  Stir in the spinach.  Allow the spinach to wilt.  Place the sweet potato mixture into a large bowl.  Set aside.

Add the remaining 1 Tablespoon sesame oil to the skillet.  Add the tofu; sauté 4 minutes, stirring occasionally.  Set aside.

Combine the remaining ¼ cup water, ¼ teaspoon salt, coconut milk, almond butter, and curry paste in a bowl.  Mix well until smooth.  Add ½ cup sauce to the sweet potato mixture; toss.

Divide the sweet potato mixture between 4 bowls; top evenly with the tofu, remaining ½ cup sauce, and sprinkle with cashews.  Serve with lime wedges.

Nutritional Information: (per 1½ cup serving) 357 calories; 24.4 g fat (3.7 sat./11.7 mono./8.3 poly); 12 g protein; 27 g carb.; 6 g fiber; 6 g sugars (0 added sugars); 0 mg cholesterol; 3 mg iron; 448 mg sodium; 144 mg calcium