Peanut​ ​Noodles​ ​With​ ​Sweet​ ​Potato​ ​and​ ​Spinach

4 servings

Ingredients

• 1 large sweet potato, peeled and cut into ½” cubes
• 1 tablespoon preferred vegetable oil
• ½ teaspoon fine sea salt
• ½ cup vegetable broth
• ¼ cup unsweetened creamy peanut butter
• 3 tablespoons soy sauce
• 1 tablespoon sriracha
• 2 teaspoons toasted sesame oil
• 1 garlic clove, minced
• 1” piece fresh ginger, peeled and minced
• 1 box (12 ounces) Tolerant Ⓡ Organic Black Bean Rotini
• 2 packed cups baby spinach
• Chopped green onion
• Sesame seeds

Directions

1. Preheat oven to 425℉.
2. On a baking sheet toss together sweet potato, oil, and salt. Roast until tender, about 20 minutes.
3. Meanwhile, in a small saucepan over medium heat, whisk together broth, peanut butter, soy sauce, sriracha, sesame oil, garlic, and ginger. Bring to a gentle simmer and whisk until very smooth and slightly thickened. Keep warm over very low heat.
4. Bring a large pot of water to a boil. Add rotini and cook, stirring occasionally, until tender, 6-8 minutes. Drain well.
5. In a serving bowl, toss pasta with peanut sauce, sweet potatoes, and spinach and top with green onion and sesame seeds.