Add fresh curry paste to canned coconut milk and nut butter, and you have an instant, wonderfully complex satay sauce. Use as a dip, in stir-fries, or drizzled on this gluten-free veggie bowl.
How to Make It
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; sauté 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.
Add remaining 1 tablespoon oil to pan. Add tofu; sauté 4 minutes, stirring occasionally.
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.
