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.
Provided by Kare for Kitchen Treaty
Time 20m
Number Of Ingredients 16
Steps:
- 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.
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