Saucy Garlic Peanut Noodles with Sesame Sweet Potatoes

Half Baked Harvest - Every Day: pg 124

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 425F

Step 2

On a rimmed baking sheet, combine the sweet potatoes, 1 tbsp olive oil, 1 tbsp honey, and a pinch of salt. Arrange the potatoes in an even layer.

Step 3

Roast, flipping halfway through, until the potatoes are softened and sticky, 20 to 25 minutes.

Step 4

Remove the potatoes from the oven, add the sesame seeds and a pinch of red pepper flakes, and toss to coat.

Step 5

In a medium bowl, toss the kale with the remaining 1 tbsp olive oil and a pinch each of salt and pepper.

Step 6

Add the kale to the baking sheet with the potatoes. Return to the oven and roast until the kale is wilted, 5 minutes more.

Step 7

Meanwhile, in a blender or food processor, combine the peanut butter soy sauce, vinegar, sesame oil, sambal oelek, ginger, garlic, and the remaining 2 tbsp honey. Blend until smooth, adding water, 1 tbsp at a time, as needed to thin the sauce

Step 8

Bring a large pot of salted water to a boil over high heat. Add the noodles and cook according to the package directions. Drain, then return the noodles to the pot. Pour the sauce over the hot noodles and toss to coat.

Step 9

To serve, divide the noodles among bowls. Top with the sweet potatoes and kale. Sprinkle on the peanuts and green onions (if using), and more red pepper flakes, if desired.