Spiralized Sweet Potato Noodles with Pesto & Coconut Bacon

For the Coconut Bacon

• 2 cups Large Coconut Flakes
• 1.5 tbsp Tamari
• 1 tbsp Liquid Smoke
• 1 tbsp Maple Syrup
• 1/2 tsp Smoked Paprika

For the Pesto

• 1 bunch Basil plus some reserved for garnish
• 2 cloves Garlic minced
• 2 tbsp Nutritional Yeast plus some reserved for garnish
• 1.5 tbsp Lemon Juice
• 2 tbsp Pumpkin Seeds
• 1 tbsp Water
• 1/3 cup Extra Virgin Olive Oil
• 1/4 tsp Sea Salt

For the Sweet Potato Noodles

• 2 large Sweet Potatoes spiralized
• 2 cups Arugula or spinach, any other green

For the Coconut Bacon

1. Preheat the oven to 325ºF and line a baking sheet with parchment paper.
2. 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.
3. 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

1. Combine all ingredients for the pesto in a blender or food processor and blend until smooth.

For the Noodles:

1. 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!