Grilled Potato And Arugula Salad With Fresh Herbs

2 large organic sweet potatoes, cut into noodles with spiralizer
1 cup raw organic cashews soaked at least 2 hours, drained and rinsed
1 cup water
2 cloves garlic
juice from 1/2 lemon
1/2 teaspoon sea salt
2 tablespoons Terra Delyssa Organic Extra Virgin Olive Oil
1/2 medium onion, peeled and diced
1/4 cup fresh sage, roughly chopped
salt and freshly ground black pepper, to taste

Ingredients – For Topping
1-2 pieces crispy pasture-raised bacon, crumbled or coconut bacon, optional
1-2 sage leaves, roughly chopped

Spiralize the sweet potatoes into noodles and set aside. Meanwhile, add the soaked raw cashews, water, garlic, salt, and lemon to your high-speed blender. Process until smooth and creamy.

Heat the Terra Delyssa Organic Extra Virgin Olive Oil in a large pan over medium-high heat, add the onion and cook for 3-5 minutes until softened, then add the sage. Cook another 2-3 minutes. Add the spiralized sweet potato noodles and the cashew cream sauce to the pan and toss around to evenly coat all the noodles. Add a little water if the sauce is too thick.

Drop the heat to low medium and cover the pan. Allow the noodles to steam for 8-10 minutes (or longer) until you reach your desired tenderness, stirring every few minutes so the sauce doesn’t stick to the bottom of the pan. I like my sweet potato noodles to have a little bite to them. Mushy noodles won’t be very good and they will fall apart. Add sea salt and black pepper, to taste.

Spoon into two bowls, serve topping with bacon (or coconut bacon), if you’d like, and fresh sage. Enjoy!