Plant-forward eating doesn’t get much simpler than this quick weeknight sweet potato noodle recipe from the Smorgasbowl cookbook.
What you need:
4 tablespoons olive oil, divided
4 cups spiralized sweet potatoes
8 green onions, white and green parts sliced
1¼ cups baby bella mushrooms, sliced
1 lime, cut into wedges
2 tablespoons thai basil leaves, minced
1 avocado, pitted and sliced
1 tablespoon coconut aminos, for drizzling
What you do:
- In a large sauté pan over medium-high heat, warm 2 tablespoons of oil and then add spiralized sweet potatoes. Cook, turning often with a spatula. Once soft, add green onions and mushrooms. Cook, turning over constantly, until mushrooms and green onions are tender, 3 to 4 minutes.
- To serve, into bowls, evenly divide sweet potato mixture and squeeze a wedge of lime over top. Top with minced basil and avocado, and drizzle with coconut aminos.