Sweet Potato Veggie Pad Thai

Spiralize the Sweet Potato (1) to make noodles. Proceed to make the Pad Thai Sauce. If you don't have a spiralizer you can use a veggie peeler.

Into a medium bowl, add and whisk the Grapeseed Oil (4 Tbsp), Tamari Soy Sauce (4 Tbsp), Almond Butter (2 Tbsp), Maple Syrup (1 Tbsp), Lime (1/2), Garlic (2 cloves), Fresh Ginger (2.5 cm), Crushed Red Pepper Flakes (1 tsp), and Sea Salt (to taste). Set aside.

Preheat a large skillet on medium heat and drizzle Grapeseed Oil (2 Tbsp) in pan. Once hot, begin to sauté the Cauliflower Florets (215 g) and the Carrots (300 g) for 5 minutes.

Add in the Red Bell Pepper (1) and saute for 2-3 minutes. Remove from pan and transfer to a large mixing bowl.

Using the same pan, toss in the sweet potato noodles (you might want to drizzle it with a bit more grapeseed oil at this point). Toss it in the pan with tongs for 8 minutes until the sweet potato noodles look a bit glossy (but try to avoid overcooking them).

Once cooked, add the sweet potato noodles to a bowl with the other vegetables and pour Pad Thai Sauce all over it. Mix with tongs to ensure the sauce covers every part of it.

Plate, garnish with Fresh Cilantro (to taste) and serve!