20-Minute Peanut Sweet Potato Noodles with Spinach
Spiralized sweet potatoes tossed with spinach, drenched in peanut sauce, and topped with crunchy peanuts. Increase the protein factor by topping with baked tofu or - if any carnivores are at your table - some grilled chicken.
For the peanut sauce:
1/4cupcreamy peanut butter
2tablespoonsrice wine vinegar
2tablespoonstamari or soy saucechoose tamari if gluten-free
2tablespoonstoasted sesame oil
1teaspoongrated ginger root
1medium garlic clovegrated [I use a microplane zester]
For the noodles:
1medium sweet potatopeeled and spiralized with 1/8-inch julienne blade
4cupsabout 3 ounces baby spinach
Small bunch fresh cilantro
Protein add-ons (optional):
SpiralizerI have the Paderno spiralizer
Make the sauce. Add all peanut sauce ingredients to a small bowl and whisk until smooth. Set aside.
Spiralize your sweet potato using the 1/8" julienne/spaghetti blade on your spiralizer.
Set a large saute pan over medium heat. When hot, add the olive oil. When the oil is hot, add the sweet potato noodles. Cook until beginning to get tender, about 5 minutes, stirring frequently. If the noodles to stick to the bottom of the pan, add a tablespoon or two of water to help keep the sweet potatoes moving. If they begin to burn, reduce heat. Watch them closely because they can burn quickly - trust me, I know first hand!
Add spinach and cook, stirring frequently, until spinach is wilted, another minute or two.
Add the peanut sauce and cook, stirring and tossing, until the peanut sauce is bubbling and thickened slightly and the veggies are coated, about 1 minute more.
Transfer to plates and add toppings. Add additional protein if desired. Serve immediately.