Who doesn't like sweet potatoes and avocado? I don't know anyone ;) I'm honestly in love with this combination.
Quick and easy to make. I used the electric spiralizer from kenwoodfor my sweet potato noodles. It's pretty easy to use and works incredibly fast. You'll see more spiralized veggies in the future - stay tuned!
enough for two servings
4 middle sized sweet potatoes
1 tbsp olive oil
2-3 tbsp olive oil
1/2 garlic clove
1/4 tsp ground cumin powder
a few chili flakes
3 tbsp water
salt and pepper
2 tbsp radish cress
GOOD TO HAVE: Kenwood Spiralizer, baking sheet, parchment paper, high-speed blender or food processor
1. Pre-heat oven to about 400°F or 200°C. Peel sweet potatoes and cut of the ends so that you'll get an even surface. Use your kenwood spiralizer (I used blade number 4) to get thin noodles like linguine.
2. Line a baking sheet with parchment paper. Place noodles on top, drizzle with some olive oil and sea salt (make sure to get enough olive oil on your noodles and mix with your hands) and bake them in the oven for about 8-10 minutes if you like them al dente, if you want them fully cooked for about 12-15 minutes.
3. In the meantime for the avocado sauce, place all ingredients in a blender or food processor and blend until smooth and creamy, 3-5 minutes should be enough. Set aside.
4. Once sweet potato noodles are done, put them on a plate and top with avocado creme. Garnish with radish cress and enjoy!