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

Tolerant-Peanut-Noodle
Pin Recipe

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.