Sweet Potato Noodles with Kale, Mushrooms & Sriracha Pesto

Sweet Potato Noodles With Kale, Mushrooms & Sriracha Pesto
By Debbie Adler

Serves 2

Must Have
1 large Sweet Potato, Spiralized (I use Wonderesque Compact Spiralizer)
2 cups sliced Cremini Mushrooms
9 leaves Kale, destemmed and chopped

Sriracha Pesto
½ cup basil leaves
1/3 cup hemp seeds
¼ cup freshly squeezed lemon juice
3 tablespoons Sriracha 
¼ teaspoon sea salt
¼ cup water

Must Do
1.To make the pesto; Add the basil, hemp seeds, lemon juice, sriracha and salt to a food processor. With the machine still running, drizzle in the water until the pesto comes together and is relatively smooth.
2. To make the saute; Add the spiralized noodels mushrooms and kale to a saute pan over medium heat. Add 1/4 cup of water, close the likd, and cook until the kale turns bright green, about 3 minutes.
3. Add the pesto sauce and continue to cook until the noddles soften a little, about 7 minutes.
Serve immediately.

Serving size: 1 cup CALORIES 250; TOTAL FAT 5.2g; PROTEIN 11.0g; CHOLESTEROL 0.0g; SODIUM 180mg; FIBER 8.0g; SUGARS 2.5g; TOTAL CARBOHYDRATE  25.1g