Thai Sweet Potato Noodle Bowls

• 2 1/2 tablespoons toasted sesame oil, divided
• 2 medium sweet potatoes, spiralized into thick noodles (about 8 cups)
• 1 cup thinly sliced red bell pepper
• 3/4 teaspoon kosher salt, divided
• 1/2 cup water, divided
• 3 cups baby spinach
• 8 ounces extra-firm tofu, cut into 1/2-in. cubes
• 1/2 cup canned light coconut milk
• 3 tablespoons almond butter
• 2 tablespoons SUB_RECIPE_LINK {fresh curry paste (from Curried Grilled Chicken Thighs)} {151953}
• 1/4 cup chopped unsalted cashews
• 4 lime wedges

1. Heat 1 1/2 tablespoons oil in a large nonstick skillet over medium-high. Add sweet potato noodles, bell pepper, and 1/2 teaspoon salt; saute 5 minutes. Add 1/4 cup water; cover and cook 3 minutes. Uncover and cook 2 minutes. Stir in spinach until wilted. Place potato mixture in a bowl.
2. Add remaining 1 tablespoon oil to pan. Add tofu; saute 4 minutes, stirring occasionally.
3. Combine remaining 1/4 cup water, remaining 1/4 teaspoon salt, coconut milk, almond butter, and curry paste in a bowl. Add 1/2 cup sauce to potato mixture; toss. Divide potato mixture among 4 bowls; top evenly with tofu, remaining 1/2 cup sauce, and cashews. Serve with lime wedges.

sesame oil, sweet potatoes, red bell pepper, kosher salt, water, baby spinach, extrafirm, light coconut milk, almond butter, curry, unsalted cashews, lime wedges

Taken from www.myrecipes.com/recipe/thai-sweet-potato-noodle-bowls (may not work)