Allyson’s sweet potato noodles with veggies and chickpeas

Sweet potatoes and chickpeas have a low glycemic index. They also provide a good source of protein and fiber, making this dish an excellent choice for those who want to maintain their weight and/or control their blood sugar.

Ingredients:

1 can chickpeas, drained and patted dry
2 tbsp. olive oil, divided
1/2 tsp. smoked paprika
1/4 tsp. garlic powder
1/2 tsp. sea salt, divided
1/4 cup tahini or peanut butter
2 tbsp. lemon juice
2 tbsp. water
1 tbsp. nutritional yeast
2 sweet potatoes, spiraled into noodles
2 cups arugula

Preparation:

1. Heat a cast-iron pan over medium heat and add half of the oil. Once the pan is hot, add the chickpeas and cook, stirring often until browned on all sides, about 15 minutes total.
2. Remove and add to a large bowl and toss with smoked paprika, garlic powder and half the sea salt.
3. In a blender or food processor, add the tahini, lemon juice, water, nutritional yeast, remaining salt, and remaining oil. Blend on high until smooth and creamy. Set aside.
4. In the same pan as the chickpeas, over medium heat, add the sweet potato noodles and toss. Cook, stirring often for about 4 to 5 minutes, until softened. Then add the arugula and cook for 30 seconds longer, until just wilted.
5. Add to the same bowl as the chickpeas and add the tahini dressing. Toss well to combine. Divide between plates and enjoy!

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