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Plant-forward eating doesn’t get much simpler than this quick weeknight sweet potato noodle recipe from the Smorgasbowl cookbook.
4 tablespoons olive oil, divided 4 cups spiralized sweet potatoes 8 green onions, white and green parts sliced 1¼ cups baby bella mushrooms, sliced 1 lime, cut into wedges 2 tablespoons thai basil leaves, minced 1 avocado, pitted and sliced 1 tablespoon coconut aminos, for drizzling
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by Henry Firth and Ian Theasby
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