Sweet Potato Pad Thai

• 2 tablespoons peanut butter
• 2 tablespoons Sriracha sauce
• 2 tablespoons almond milk
• 1 teaspoon toasted sesame oil
• 1/2 teaspoon apple cider vinegar
• 1/2 tablespoon maple syrup
• 1/2 teaspoon turmeric
• 2 sweet potatoes medium, peeled and spiralized
• 1 carrot julienned
• 1/2 red bell pepper sliced thin
• 1/2 onion small, sliced thin
• 1/4 cup peanuts dry roasted unsalted
• 1/3 cup edamame organic
• 2 tablespoons cilantro chopped
• hemp seeds for garnish
• salt

1. Toss spiralized sweet potatoes and julienned carrots in large pan, add vegetable broth and season with salt and pepper.
2. Cook over medium heat for 2-3 minutes.
3. Add red bell pepper and onions to pan and cook additional 5-7 minutes or until veggies are tender, similar to the texture of cooked pasta.
4. Add edamame and peanuts to pan, stir to combine and cook 1 more minute then remove from heat.
5. Meanwhile, add all items for sauce to bowl and whisk until smooth and creamy.
6. Pour Sriracha mixture over cooked veggies and toss to coat evenly.
7. Divide pad Thai between two bowls, top with hemp seeds and cilantro, then serve!

peanut butter, sriracha sauce, almond milk, sesame oil, apple cider vinegar, maple syrup, turmeric, sweet potatoes, carrot, red bell pepper, onion, peanuts, edamame organic, cilantro, hemp seeds, salt

Taken from www.yummly.com/recipe/Sweet-Potato-Pad-Thai-1432598 (may not work)