Step 1

Cut the pointy ends off the sweet potato, so that the ends are flat. One at a time, run the sweet potatoes and beets through a spiralizer to create "noodles".

Step 2

Add all ingredients to a high-speed blender and blend on high for 1 minute or until smooth and emulsified.

Step 3

Add the root vegetable noodles to a large mixing bowl. Pour a little more than half of the dressing over the noodles and thoroughly toss to coat. Let the dressed noodles stand for 5 to 10 minutes or they begin to soften. Add the cilantro and scallions and toss again. Divide the noodles between bowls. Sprinkle with the almonds and garnish with the chili slices (if using). Drizzle with a the remaining dressing. Serve.