Plant-forward eating doesn’t get much simpler than this quick weeknight sweet potato noodle recipe from the Smorgasbowl cookbook.
4 tablespoons olive oil, divided
4 cups spiralized sweet potatoes
8 green onions, white and green parts sliced
1¼ cups baby bella mushrooms, sliced
1 lime, cut into wedges
2 tablespoons Thai basil leaves, minced
1 avocado, pitted and sliced
1 tablespoon coconut aminos, for drizzling
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