Sweet Potato “Noodles” with Cilantro Pesto

Preparation time
15 mins
Cooking time
1 mins
4 people
Meal course
Vegan Main Course
Posted by
Posted on
4 whole
sweet potatoes
Sweet Potato “Noodles” with Cilantro Pesto


Spiralized sweet potatoes make a wonderful backdrop for this intensely flavored cilantro pesto. The bright orange color is beautiful against the brilliant green pesto. Almond oil makes a flavorful base for the pesto, although olive oil can be substituted. No pesto would be complete without nuts; here slivered almonds intensify the almond flavor. For those who aren’t into eating entirely raw, you can drop the potatoes into a pot of boiling water for just a minute or two. Serve garnished with cilantro leaves and slivered almonds.


  1. 4 medium size sweet potatoes

    1 bunch cilantro, rinsed and patted dry

    1 large garlic clove

    1/2 cup almond oil

    1/4 cup slivered almonds

    Juice from 1/2 a lemon about 2 tbl.

    1/2 tsp. salt

    1/4 tsp. pepper

    Garnish: cilantro and slivered almonds

  2. Scrub the potatoes, peel, and spiralize or grate them. Arrange on four dinner plates.
  3. Trim the bottom from the bunch of cilantro to remove most of the stems. Add the cilantro, garlic, almond oil, almonds, lemon juice, salt, and pepper to the cup of a high-speed blender such as a NutriBullet.
  4. Process until smooth. Divide evenly among the dinner plates and garnish with cilantro and slivered almonds.