Recently, I was having one of those days where I had no idea what to make for lunch. Usually, I keep it pretty simple or have leftovers, but it wasn’t an option on this particular day. And so, these sweet potato noodles made their debut. I am a big fan of sweet potato noodles over other veggie noodles because I find they hold up better when cooked. You can also check out my other sweet potato noodle recipe over here too. This recipe couldn’t be easier to whip up for days where you don’t know what to make.
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Dairy Free Pesto
There are two main components to this dish, one is the pesto and the other is the coconut bacon. Whenever I make a pesto, I usually always keep it dairy free because I don’t often have parmesan or pecorino on hand. So I rely on nutritional yeast for that cheesy flavour. Personally, I really like the flavours in this pesto, but if you don’t have nutritional yeast or want to add some cheese, feel free to do that.
All About That Coconut Bacon
When I first heard about coconut bacon, I questioned it. I wasn’t sure how it would taste and sort of dismissed it before making it myself. Now that I have made it, I am kind of obsessed with it. I actually just want to crumble it on everything. These sweet potato noodles are no exception. The smokiness from the coconut bacon is the perfect addition to this recipe. I suggest if you want to speed things up in regards to making this dish, have the coconut bacon ready ahead of time.
How to Store the Coconut Bacon
You can store the coconut bacon in a sealed jar or container and keep it in your pantry like that for a few weeks. If you find when you go to use it that it isn’t as crispy, toast it for a few minutes to get the crispiness back.
As for the type of coconut flakes, you need to opt for the large flaked coconut, such as this one.
For the liquid smoke, I suggest this one. The recipe can be made without liquid smoke, if you don’t have it or don’t want it, but it does give a great smoky flavour. If you don’t use liquid smoke, try adding some additional smoked paprika instead.
Sweet Potato Noodles
If you are going to be making sweet potato noodles, the easiest way to make them is with a spiralizer.
The spiralizer I use and recommend is this one. I’ve had it for years and it works great and isn’t too expensive either. A spiralizer makes your life way easier if you do find that you make vegetable noodles often.
As for adding some more protein to this dish, you can add some grilled or baked tofu, chicken, or an egg. Personally, the first time I made this dish, I just added a fried egg on top and that was quick and easy. One thing about me is that I’ll pretty much add an egg to anything. A poached or fried egg is perfect to add to this dish. I also like adding some greens to this dish, so I opted for arugula here, but you could use any green you want. A generous helping of extra nutritional yeast on top is also highly encouraged.
I hope you enjoy these sweet potato noodles as much as I do. If you make it, let me know by tagging me on Instagram or leaving a comment below.
Sweet Potato Noodles with Pesto & Coconut Bacon
Delicious sweet potato noodles in a dairy-free pesto and crispy coconut bacon
For the Coconut Bacon
For the Pesto
For the Sweet Potato Noodles
- 2 large Sweet Potatoes spiralized
- 2 cups Arugula or spinach, any other green
For the Coconut Bacon
Preheat the oven to 325ºF and line a baking sheet with parchment paper.
In a medium sized bowl add the coconut flakes along with the tamari, liquid smoke, maple syrup and smoked paprika. Stir to combine and then add to the baking sheet, ensuring it is evenly spread out.
Bake for 6 minutes, then remove, flip the pieces over and place back in the oven for 6 to 7 minutes. Remove and let cool for 10 minutes.
For the Pesto
Combine all ingredients for the pesto in a blender or food processor and blend until smooth.
For the Noodles:
Heat a pan over medium-low heat and add the sweet potato noodles. Cook for about 3 to 5 minutes, then add the arugula and toss until just wilted, add the pesto on top. Transfer to a plate and garnish with roughly chopped coconut bacon, additional basil and nutritional yeast. Serve and enjoy!
Store leftover coconut bacon in a sealed container for up to one month. You can re-toast it if needed. Alternatively, you can also store it in the freezer for longer in a sealed container.
Store leftover pesto in the fridge for up to 5 days.