These sweet potato noodles feature a creamy, dairy-free avocado sauce. This recipe makes about 2 cups of sauce, giving you plenty of leftovers for more veggie noodles, regular pasta, or sandwich spread.
1 tablespoon avocado oil or olive oil
2 medium sweet potatoes, peeled and spiralized (1 pound of noodles)
1/2 teaspoon sea salt
Half of a lime
Cilantro leaves, toasted pumpkin seeds, and queso fresco, optional for serving
1/2 cup pumpkin seeds (pepitas)
1 medium avocado, pit removed and flesh scooped out
1/2 cup packed cilantro leaves and tender stems
1 jalapeño, seeds, and white membrane removed
1 teaspoon minced garlic (1 clove)
1/4 cup fresh lime juice, from 1 to 2 limes
3 tablespoons extra-virgin olive oil
1 cup water
1/4 teaspoon sea salt or more to taste
1Toast pumpkin seeds: Add the pumpkin seeds to a skillet over medium heat, stirring often, until they begin to pop (3 to 5 minutes). Remove from heat and set aside 2 tablespoons for serving.
2Make the sauce: Combine the remaining pepitas with the avocado flesh, cilantro, jalapeño, garlic, lime juice, olive oil, water, and salt in a food processor or blender. Blend until the sauce is smooth, adding more water by the tablespoon until it is creamy and somewhat pourable. Taste the avocado sauce and adjust the salt level as needed. We use about 1/2 teaspoon.
3Store the sauce in the refrigerator with plastic wrap pressed directly on the surface to prevent browning.
4Cook sweet potato noodles: Heat oil in a wide, non-stick skillet over medium heat. Add the sweet potato noodles and season them with salt. Toss the noodles with tongs until they are cooked to al dente (wilted but still slightly crunchy, 5 to 7 minutes). Be careful not to overcook them, as they will become mushy.
5Squeeze half a lime over the noodles and toss them with 6 tablespoons of the prepared avocado sauce (adding more if needed). Serve the noodles with cilantro leaves, the reserved pepitas, and optional queso fresco.