This dish is mmmm good AND filling. It has minimal ingredients which is right up my alley, tastes great and literally takes 20 minutes to make. The best part is, you feel like you’re eating a big bowl of pasta. Tricked ya! If you don’t own a spiralizer, no worries – you can buy spiralized veggies at the grocery store now!

Ingredients

1 Large Sweet Potato (Or Zucchini) Spiralized

1 Tablespoons Of Olive Oil

2 Ripe Avocados

1 Cup Of Fresh Basil Leaves

3 Cloves Of Garlic

¼ Cup Of Pine Nuts

2 Tablespoons Of  Lemon Juice

1/4 Cup Of Water (when using a blender, if you are using food processor no need for water)

½ Teaspoon Of Sea Salt

3 Tablespoon Of Olive Oil

Cracked Black Pepper, To Taste

Method

Spiralize sweet potato and set aside.

In a blender, add the avocados, basil leaves, garlic, pine nuts, lemon juice, olive oil, water and sea salt and pulse until blended and creamy.

Pour olive oil in a large skillet over medium high heat then add sweet potato noodles, cooking for about 5-8 minutes until tender.

Add the sweet potato noodles to a large bowl or meal prep containers and drizzle with avocado pesto. Season with cracked pepper, serve and enjoy!

**Because this dish has avocado, I would suggest eating it same day or next day. If not, the avocado pesto sauce will go brown and not be as tasty**.

Health & Happiness,

Angelynn