Ingredients

• 2 large carrots
• 1 small sweet potato
• 1/4 cup of softened Barney Butter Bare Smooth Almond Butter*
• 2 tablespoons of coconut aminos
• 1 tablespoon almond milk
• 1 teaspoon ginger
• 2 teaspoons coconut oil
• 1 teaspoon sesame seeds
• Salt and pepper to taste

Directions

1. Heat skillet over medium heat.
2. Wash and peel carrots and sweet potato.
3. Spiralize (I used the smaller blade).
4. Add half of the spiralized mixture to skillet with 1 teaspoon of coconut oil. Cover. Let cook for 3-5 minutes (you want it softened but not soggy).
5. Meanwhile, mix softened almond butter, coconut aminos, almond milk, ginger, and remaining coconut oil until combined.
6. Once noodles are soft, remove from heat and place in a separate bowl
7. Mix in almond butter sauce until fully combined.
8. Add in sesame seeds and salt and pepper to your liking.
9. Serve warm or cool, whichever you prefer.

Notes: *We placed almond butter in a microwavable safe bowl and heated for 30-45 seconds to soften