Gluten-Free, Vegan, Serves 6

• 2 small sweet potatoes
• 1 Tbsp maple syrup
• 2 Tbsp olive oil
• 8 ounces rice noodles
• 1/2 cup tahini
• 2 Tbsp toasted sesame oil
• 1 Tbsp chili paste
• 2 Tbsp honey
• 1/4 cup fresh basil, chopped
• 2 inches fresh ginger grated
• 1/4 cup cilantro chopped
• 2 cloves garlic minced
• 1/2 cup coconut amino
• 3 cups spinach
• toasted sesame seeds to top with
• sea salt and pepper to taste
• 1/4 tsp crushed red pepper

Directions:

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper and combine the sweet potatoes, 2 Tbsp oil, syrup, red pepper flakes, salt, and pepper to taste. Toss until evenly coated and roast for 25-30 minutes tossing again halfway through. During the last 5 minutes add the spinach and toss with 1 Tbsp of oil. Once potatoes are caramelized and greens wilted remove from heat. Meanwhile, bring a large pot of water to a boil. Cook the noodles according to the directions on the package. Into a blender combine tahini, amino, syrup, chili paste, ginger, garlic, and 1/4 cup water. Blend until smooth and pour over the hot noodles. Top with lime juice, cilantro, and basil. Toss to combine and portion out. Add potatoes and greens on top with a sprinkle of sesame seeds.