Sweet Potato Pad Thai

Sweet Potato Pad Thai Adapted from “Joyous Health” Ingredients: 2 tbsp olive oil 2 cups carrots, chopped 2 cups small cauliflower florets 1 red or yellow pepper 2 medium sweet potatoes, peeled and zoodled (or spiralized) 1 tbsp hemp seeds, small bunch of cilantro, and lime wedges to garnish Sauce: ¼ cup olive oil ¼ cup tamari 2 tbsp almond butter (I use tahini) 1 tbsp maple syrup (you can also use coconut palm sugar) ½ lime, freshly squeezed 1-inch knob of ginger, grated 2 cloves garlic, minced Directions: Preheat a large skillet on medium heat and pour in olive oil. Once hot, saute cauliflower florets and carrots for 5 minutes. Follow with the bell pepper for 3 mins. Transfer to a mixing bowl. Use the same pan and add a little more olive oil. Saute the sweet potato noodles for 8 mins, tossing occasionally, until shiny, not brown. While this is cooking, prepare the pad thai sauce in a medium-size bowl. Add all of the sauce ingredients and whisk. Add the cooked vegetables back into the skillet with the sweet potato noodles. Add the pad thai sauce and blend well with tongs. Plate and garnish with cilantro, hemp seeds, and lime slices.

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