Step 1

In a food processor or blender, place the coconut oil, peanut butter, soy sauce, garlic cloves, ginger nub, and agave. Process 30 seconds to 1 minute. Use a rubber spatula to scrape down the sides and process again for another 30 seconds or until smooth.

Step 2

Place your spiralized sweet potato in a pan with coconut oil over medium-high heat. Cook for about 2 minutes, using tongs to toss the sweet potatoes in the oil.

Step 3

Sprinkle the noodles with sea salt.

Step 4

Add the water to the pan and continue to toss for 3-5 minutes. Noodles will be softened, but still retain their crunch.

Step 5

Place the sweet potato noodles in a large bowl with the chickpeas, scallions, and mint (reserving some for garnish).

Step 6

Pour the peanut sauce on the noodles and use your tongs to toss everything together.

Step 7

Garnish as you see fit 🙂