I’m so excited to share this recipe for Sweet Potato Noodle Bowls with Coconut Curry Almond Butter Sauce and Shrimp with you. This is one that I’ve been making for a little over six months now and it’s something I know you guys are going to love!
Would you believe that when I first made this recipe it was my first time using sweet potatoes as noodles? I was down with spaghetti squash and zoodles but I’d been missing out on the sweet potato variety. This is the spiralizer that I use!
The verdict? The sweet potato noodles are AWESOME! They hold up so well to cooking and don’t get super mushy or watery. I also just love all things sweet potato and they work so well with the coconut curry almond butter sauce in this recipe. The flavors couldn’t compliment each other better.
OH! You can also totally make this recipe gluten-free by subbing coconut aminos or tamari for the soy sauce. You can make it Whole30/Paleo by subbing coconut aminos for the soy sauce and omitting the sriracha or using a Whole30 compliant hot sauce instead. YAY!
THE INGREDIENT LINEUP FOR THE SWEET POTATO NOODLE BOWLS
Sweet potatoes, garlic, ginger, green onions, almond butter, green onions, cilantro, red pepper, red curry paste and coconut milk. You’re also going to use a little soy sauce or coconut aminos as well as sriracha, spinach and lime juice.
And the protein we’re working with is peeled and deveined shrimp but feel free to sub chicken or tofu if that’s more your thing.
PREPARING THE SWEET POTATO NOODLE BOWLS
First up you cook the red peppers and the sweet potato noodles. The noodles are quite voluminous when you first put them in the pan but don’t worry, they cook down.
While they’re cooking you make your coconut curry almond butter sauce. This stuff is so good! You can also prep this quickly before you start cooking if you want to go ahead and have it done.
When the noodles are nearly done cooking you add the ginger, garlic and green onions and then transfer everything from the pan to a bowl so that you can cook your protein.
Clearly I don’t get worried about wiping the skillet clean, it’s all going back into the pan in a minute anyway.
The noodle mixture goes back into the pan and you add the almond butter sauce.
Once everything is stirred together you finish the dish by adding a couple handfuls of baby spinach. This dish is packed with veggies!
Once the spinach has wilted (you might need to put the lid on the pan for a second to speed up this process), the dish is done and ready to be served.
THE FINAL PRODUCT
Divide the noodles into large bowls and top with chopped almonds, the green parts of the green onion, cilantro and a lime wedge.
I hope you enjoy this recipe as much as I do! It’s also fun to cook!
SWEET POTATO NOODLE BOWLS WITH COCONUT CURRY ALMOND BUTTER SAUCEPrint
A delicious noodle bowl featuring sweet potato noodles with a coconut curry almond butter sauce and shrimp.
FOR THE SAUCE
- 1/3 cup almond butter (smooth or crunchy)
- 1 cup canned coconut milk
- 2 tablespoons low-sodium soy sauce (sub coconut aminos for Whole30/Paleo and tamari for GF)
- 2 tablespoons red curry paste
- 1–2 tablespoon srircha, to taste (leave out for Whole30/Paleo)
- Juice of 1/2 lime
FOR THE NOODLES
- 2 tablespoons sesame oil or olive oil, divided
- 3 medium sweet potatoes, peeled and spiralized into noodles
- 1 red bell pepper, thinly sliced
- 1/2 teaspoon kosher salt
- 1/3 cup water
- 2 cloves garlic, minced
- 1 tablespoon minced fresh ginger
- 3 cups baby spinach
- 2 green onions, chopped, white parts only (save the green for topping)
- 1 pound shrimp, peeled, deveined and chopped
TO FINISH THE DISH
- Lime wedges
- Green onions
Chopped toasted almonds
- Whisk together all sauce ingredients and set aside.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high. Add sweet potato noodles, bell pepper and 1/2 teaspoon salt. Saute for 5 minutes, stirring frequently, and then add 1/3 cup water. Cover and cook 3 more minutes minutes. Uncover, add the garlic, ginger and green onion and cook 2 more minutes.
- Remove mixture to a bowl and set aside.
Heat another tablespoon of oil and cook the shrimp, 2-3 minutes, until opaque and cooked through.
Return sweet potato noodle mixture back to the pan and add the sauce. Stir until it thoroughly coats the noodles and then add the spinach. Stir until wilted. You can also cover the pan again and let it cook for 2-3 minutes to wilt if that’s easier.
- To serve, portion into bowls and top with cilantro, green onions, chopped toasted almonds and lime wedges.
Recipe adapted from Cooking Light, Thai-Style Sweet Potato Bowls, June 2017