Recipe & photos courtesy of Emily Joseph. Additional recipes available on Emily’s blog My Healthyish Life.
- 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
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 a separate bowl
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.
*We placed almond butter in a microwavable safe bowl and heated for 30-45 seconds to soften