Description
A delicious noodle bowl featuring sweet potato noodles with a coconut curry almond butter sauce and shrimp.
Ingredients
Scale
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
Cilantro
- Lime wedges
- Green onions
Chopped toasted almonds
Instructions
- 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.
Notes
Recipe adapted from Cooking Light, Thai-Style Sweet Potato Bowls, June 2017