Step 1

Heat olive oil in a large cast iron skillet over medium-high heat. Add the sweet potato noodles and bell pepper strips, working in batches as necessary so the skillet doesn’t overflow. Cook for 5-7 minutes, tossing with pasta tongs frequently. Remove from heat. Stir in fresh basil. Split the veggies between 4 bowls and set aside.

Step 2

To prepare the sauce, add Sunbutter, honey, coconut aminos, fish sauce, ginger, rice vinegar, sesame oil, and red pepper flakes to a bowl. Mix until smooth. If mixture is too thick for your liking, add coconut milk 1 tablespoon at a time until desired consistency is reached. I like it pretty thick!

Step 3

Drizzle about 1/4 cup of sauce onto each bowl. Garnish with sunflower seeds, cilantro, and scallions.