Sweet Potato Noodles with Black Beans and Creamy Avocado Sauce
These easy vegan sweet potato noodles are tossed in a creamy garlic avocado sauce with linguine, corn and black beans. Ready for your table in 30 minutes!
Servings: 4
Calories: 416kcal
Ingredients
- 4 oz linguine uncooked
- 2 tablespoons olive oil
- 8 cups spiralized sweet potato 2 medium sweet potatoes; see note 1
- 1 cup corn
- 1 cup black beans
Garlic Avocado Sauce
- 1 avocado large + ripe
- 3 garlic cloves
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- 1 teaspoon salt
- ¾ cup water
- 1 lime juiced
Instructions
- Cook linguine according to package directions.
- While linguine is cooking, heat the olive oil in a large skillet over medium heat. Add the sweet potato noodles and cook, stirring frequently, for 8-12 minutes.
- While sweet potato noodles are cooking, combine all of the avocado sauce ingredients in a blender, and blend until smooth.
- When sweet potato noodles become softened (but NOT mushy!), add the cooked linguine, corn, black beans and avocado sauce. Toss to coat.
Video
Notes
1- I use the ¼ inch blade on my spiralizer; if you use a smaller blade you may need to reduce the cook time.
Storage
Store in an air tight container in the fridge for up to 2 days.
Avocado sauce is best when fresh, but will stay green and with a good flavor for up to 2 days.
Nutrition
Serving: 1/4 batch | Calories: 416kcal | Carbohydrates: 64g | Protein: 11g | Fat: 14g | Saturated Fat: 2g | Sodium: 159mg | Fiber: 12g | Sugar: 6g