Creamy Sweet Potato Noodles

Step 1/6

• 3 sweet potatoes

• spiralizer

Peel and spiralise the sweet potatoes. If you don’t have a spiraliser, you can use a grater to create a similar effect.

Step 2/6

Cut the peppers into strips and peel and finely chop the garlic cloves.

Step 3/6

• 2 red bell peppers
• 3 cloves garlic
• sesame oil

• saucepan

Place a large pan over a medium heat and add a drizzle of sesame oil. Once warm, add the sweet potato noodles, sliced peppers, sliced garlic and a pinch of salt. Cook for 5-10 minutes until the all begin to soften.

Step 4/6

• 2 tbsp creamy peanut butter
• 1 tbsp tahini
• 2 tsp miso paste
• 1 tsp rice vinegar
• 1 lime
• almond milk
• salt

• bowl

In a small bowl, whisk together the peanut butter, tahini, miso paste, rice vinegar, lime juice and a dash of almond milk and a pinch of salty until smooth.

Step 5/6

• 200 g spinach
• 100 g edamame beans

Once the sweet potato noodles begin to feel soft, add the sauce, edamame beans and spinach. Mix well and cook for 5-10 minutes until the spinach has wilted and the edamame beans feel soft (if using frozen). You might want to add a dash more almond milk if the sauce is too thick. This will make it smooth and creamy.

Step 6/6

• 4 pinches sesame seeds
• 4 pinches almond milk

Once ready to serve, spoon the mixture into bowls and top with a pinch of sesame seeds and chilli flakes on each.

Enjoy your meal!