Go Back
+ servings
overhead shot of sweet potato noodles with avocado sauce in a bowl
Print Recipe
5 from 2 votes

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!
Prep Time15 mins
Cook Time12 mins
Total Time27 mins
Course: Dinner
Cuisine: American
Servings: 4
Calories: 416kcal


  • 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


  • 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.



1- I use the ¼ inch blade on my spiralizer; if you use a smaller blade you may need to reduce the cook time.
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.


Serving: 1/4 batch | Calories: 416kcal | Carbohydrates: 64g | Protein: 11g | Fat: 14g | Saturated Fat: 2g | Sodium: 159mg | Fiber: 12g | Sugar: 6g