Gado Gado Indonesian salad with peanut butter dressing - TK

Ingredients

• 1/3 cup natural peanut butter or other nut butter (I used cashew butter)
• 1 heaping tablespoon coconut aminos (or sauce sauce + 1 teaspoon honey)
• 1 teaspoon Thai red curry paste (optional) (like Thai Kitchen brand)
• 1 teaspoon Gochujang or other chili paste or sriracha (to your heat level)
• 1/2 teaspoon sea salt
• 1 garlic clove, minced or grated
• 1 inch piece fresh ginger, grated (easiest if it's been kept in the freezer). *(See my cook's tip)
• Juice of 1/2 lime
• 1/2 cup coconut milk
• 1/2 cup water (optional to thin the sauce)
• 1 bunch baby spinach (about 2 large handfuls
• 1-2 sweet potatoes, peeled, diced & roasted (or small roasted new potatoes) **(See my Cook's tip)
• 1 cup green beans (blanched, roasted or microwaved until tender crisp)
• 1/2 English (hothouse) cucumber, sliced into matchstick
• 4 hard or soft boiled eggs (I'm loving Vital Farms). These eggs take 4 minutes in my Ninja Foodi
• 1 red bell pepper, stem & core removed & cut into strips
• Crispy tofu (optional). See my easy recipe HERE
• Roasted chicken or shredded from a rotisserie chicken (optional)
• 1 jalapeno, sliced (optional)
• 1 handful mint or basil, roughly torn (optional)
• 4 tablespoons chopped roasted peanuts or nut of choice (optional )
• 1 lime, quartered to serve & squeeze over Gado Gado