Spiralized Sweet Potato Noodles tossed in simple avocado tahini sauce, mixed with chickpeas, fresh basil and top with feta | Gluten Free + Grain Free + Vegan Option
My love affair with sweet potatoes continue…
And to think I never used to like sweet potatoes until a couple of years ago. I just thought they were weird and mushy and generally gross.
Oh how times have changed. I feel like every other recipe I’ve been sharing lately have been ones with sweet potatoes because I am convinced that you can do anything with them.
Case and point(s):
- Sweet Potato Pancakes
- Savoury Waffles
- Paleo Pizza Rolls (this crust is my everything)
- Chocolate Ice Cream (no one would know)
- Paleo + Vegan Frosting (decadent + secretly healthy )
So yeah! Sweet potatoes = miracle food
How to Make: Sweet Potato Noodles with Chickpeas & Creamy Avocado Sauce
This recipe is fast ✔️ easy ✔️ incredibly delicious ✔️
You can throw it together in 20 minutes or less and requires only 10 ingredients!
It’s a faster, simpler spin on recipe that’s already pretty popular here on A Saucy Kitchen, so I know you’ll love the flavour combos as much as I do.
The original recipe is one that requires roasting the sweet potatoes whole for almost an hour. Delicious, but not ideal when you’re hungry and in need of dinner. By making sweet potato noodles with a spiralizer you can cook the noodles in minutes.
The avocado tahini sauce is super easy to make is probably my most made recipe that I’ve shared on this blog. Just blend together a ripe avocado, a couple spoonfuls of tahini, a squeeze of lemon juice for brighting and whatever fresh herbs you’ve got on hand (basil is my go to but parsley & cilantro are also great options).
Once your noodles are ready to go just top off with a generous helping of the avocado sauce, a sprinkling of feta and a few extra herbs for good measure.
These sweet potato noodles are filling enough to eat as a meal on it’s own, or served as a side salad to a lager meal.
And hey – if you’re still wanting a little more sweet potato in your life you can always make that chocolate ice cream I was telling you about! You can eat it & feel good knowing about your life choices knowing how many veggies you’re sneaking into your life. 👍
Don’t forget to #asaucykitchen on instagram if you try these Sweet Potato Noodles! I’d love to see what you make with it! You can also post your pictures to my facebook page!
- 1 tablespoon | 15 ml extra virgin olive oil
- 1 clove garlic, crushed
- 3 medium sized sweet potatoes, peeled and spiralized
- 1 15 oz can chickpeas drained and rinsed
- 1 tablespoons | 15 ml lemon juice + zest from half lemon
- 1 tablespoon fresh basil chopped
- 1 teaspoon dried oregano
- 1/4 cup pepitas/hulled pumpkin seeds
- crumbled up feta (dairy free/vegan if needed)
- 1 medium ripe avocado
- 1/4 cup | 72 grams tahini
- 1 small handful basil (don't worry about being exact)
- 1 tablespoon | 15 ml lemon juice
- 2-3 tablespoons | 30-45 ml water (+ more as needed)
- To make the sauce, add all of the sauce ingredients to a blender and process until smooth. If you want a thinned consistency add another 1-2 tablespoons of water. Once smooth transfer the sauce to a small bowl and set aside until needed.
Sweet Potato Noodles
- Heat the olive oil in a large pan on a medium low heat. Add garlic and sauté for a minute until fragrant, stirring constantly. Add the sweet potato noodles and chickpeas and toss for two to three minutes. The noodles should begin to soften at this point.
- Stir in the lemon juice, zest, basil, oregano and pepitas and cook for a minute longer and remove from heat.
- To serve there are two options:
- 1. Add about half of the avocado tahini sauce to the noodles and toss to coat. Add the feta. You won't need all of the sauce here.
- 2. Don't add the avocado sauce until after you have plated your noodles - this way you can control how much sauce you want. Top with feta and enjoy!