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Sweet Potato Noodle Bowls with Coconut Curry Almond Butter Sauce and Shrimp

Peanut Butter Runner
  • 40 minutes
  • Serves 4

INGREDIENTS

1 lb

Shrimp

3 cups

Baby spinach

1

Cilantro

2 cloves

Garlic

1 tbsp

Ginger, fresh

3

Green onion

1/2

Lime, Juice of

1

Lime, wedges

1

Red bell pepper

3

Sweet potatoes, medium

1 cup

Coconut milk, canned

2 tbsp

Red curry paste

1/3 cup

Almond butter, smooth or crunchy

2 tbsp

Soy sauce, low-sodium

1/2 tsp

Kosher salt

2 tbsp

Sesame oil or olive oil

1

Almonds, toasted

1/3 cup

Water

1-2 tablespoon srircha, to taste (leave out for Whole30/Paleo)

TO FINISH THE DISH