Not only are spiraled veggies super fun to make & really delicious, but they are so easy to prepare.
Now how to serve them?! You certainly can eat them just plain, they taste that good! A homemade marinara would be nice also. I used a homemade vegan Arugula & Kale Pesto that I prepared while the noodles cooked. Making it is simple!
Arugula & Kale Pesto
2 cups arugula greens
1 cup kale (remove from stalk)
10-20 fresh basil leaves (depends on size of leaves & how much you like basil)
1 clove of fresh garlic peeled
Juice & zest of one small lemon
1/4 cup tahini
1/4 cup nutritional yeast
6 tablespoons olive oil
Salt & pepper to taste
Blend well in food processor. Drizzle a little more olive oil, lemon juice or water as needed to blend but remember you want it to be thick & creamy. Plate your Sweet Potato Noodles & spoon a generous amount of the pesto on top for an easy & refreshing summer dinner!
