Carrot and Sweet Potato Noodles With Asian Almond Butter Sauce

• Vegan
• Gluten free
• Paleo

• Produce

  • 2 Carrots, large
  • 1 tsp Ginger
  • 1 Sweet potato, small

• Refrigerated

  • 1 tbsp Almond milk

• Condiments

  • 1/4 cup Almond butter

• Baking & Spices

  • 1 Salt and pepper
  • 1 tsp Sesame seeds

• Oils & Vinegars

  • 2 tsp Coconut oil

• Nuts & Seeds

  • 2 tbsp Coconut aminos

Found on myhealthyishlife.com

Description

Ingredients

• 2 large carrots
• 1 small sweet potato
• 1/4 cup of softened almond butter*
• 2 tbsp of coconut aminos
• 1 tbsp almond milk
• 1 tsp ginger
• 2 tsp coconut oil
• 1 tsp sesame seeds
• Salt and pepper to taste

Directions

• Heat skillet over medium heat. Wash and peel carrots and sweet potato. Spiralize (I used the smaller blade). Add half of the spiralized mixture to skillet with 1 tsp of coconut oil. Cover. Let cook for 3-5 minutes (you want it softened but not soggy). Meanwhile, mix softened almond butter, coconut aminos, almond milk, ginger and remaining coconut oil until combined. Once noodles are soft, remove from heat and place in separate bowl. Mix in the other half of the (raw) spiralized mixture. The cooked noodles will heat the raw ones without making the mixture too soggy. Mix in almond butter sauce until fully combined. Add in sesame seeds and salt and pepper to your liking. Combine. Serve warm or cool, whichever you prefer.