Eat more vegetables by making delicious, healthy recipes using sliced sweet potato noodles. Makes an amazing main course or side dish.
In a small bowl, combine your vinaigrette ingredients and mix well. Set aside while you work on the sweet potato noodles.
Place a large frying pan over medium heat and add the coconut oil. Let the oil melt.
Once the oil has melted add the minced garlic and rosemary and let cook for about 2 minutes.
Add the sweet potatoes and carrots, season with Himalayan pink salt and mix well with the oil in the pan. Let cook for 5 minutes, mixing occasionally.
Add half of the vinaigrette and mix to combine with the noodles. Let the vinaigrette fully reduce. Add more oil to the pan if needed (to avoid burning the noodles) and cover. Let cook for approximately 15 to 20 minutes, until the noodles are cooked through. Make sure to check often so that your noodles aren't overdone.
Add the spinach and cress and the rest of the vinaigrette. Once again, mix everything together and cook for another 2 minutes, until the greens are wilted.