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NEXT MAIN MENU PREVIOUS Sweet Potato Noodles My spiralizer obsession continues unabated! Here is a fantastic and simple summertime meal that puts your spiralizer to good use, full of flavor and great nutrition. Any kind of beans would be fine, though I had chickpeas on hand: black beans seem to love with sweet potatoes     Sweet Potato Noodles 2 large sweet potatoes, peeled ½ tablespoon coconut or olive oil 3 cloves garlic, minced or pressed 1 tablespoon tamari 2 cups cooked chickpeas, drained 2 cups kale, chopped Salt, pepper, red pepper flakes, cayenne to taste 1 tablespoon fresh lemon juice Fresh basil, optional garnish Spiralize sweet potatoes according to your spiralizer instructions. I had mine on the narrowest spaghetti setting. In a large, deep skillet, heat the oil over medium and add the garlic, stirring often. After a minute, add the sweet potato noodles and tamari. Cook for about ten minutes, stirring often, until sweet potato noodles are softened but not mushy. Add the chickpeas, kale and seasonings, stirring often, until the kale is bright green. Turn off the heat, add the lemon juice, stir, and serve. Fresh basil makes a great garnish. © 2013-2016, Vegan Street