Sweet Potato Pasta

1: For the shrimp, toss in sweet chili sauce and sauté for a couple of minutes on each side.

2: In another pan, combine cabbage, avocado, pepper, micro greens, and sautéed sweet potato noodles.

3: For the sauce, whisk together cashew butter, coconut milk, coconut aminos, sriracha, and salt until smooth. Add water to adjust consistency.

4: For the sweet potatoes, cook in a pressure cooker or bake until soft.

5: Sauté kale, tomatoes, mushrooms, chopped pepper, and shrimp in coconut aminos for about 2 minutes per side.

6: Mix tahini with coconut aminos, hot sauce, and water until desired consistency is achieved.

7: Serve sweet potatoes topped with sautéed vegetables and shrimp, drizzled with sauce.