3 medium sweet potatoes, peeled
2 small apples, cored (but not peeled)
1/2 lemon, juiced
1 cup frozen shelled edamame
1 bunch of watercress
1 bunch of broccoli sprouts
1/2 cup slivered toasted almonds (or nut or seed of any kind)
1 tbs furikake
3 tablespoons fresh lemon juice
2 tablespoons raw almond butter (or any nut/seed butter you like)
1 tablespoon of gluten free ponzu
2 teaspoons red miso
1 teaspoon agave syrup
1 small clove garlic, minced or grated
2 teaspoons of togarashi
sea salt and ground black pepper, to taste
3 tablespoons grapeseed oil
In a food processor, combine the lemon juice, ponzu, almond butter, miso, agave syrup, garlic, togarashi and blend to a paste.
With food processor running, add grapeseed oil in a steady stream. Add salt and pepper to taste. Adjust spices as needed.
For the noodles:
Bring a large saucepan of water to a boil and season with a generous pinch of salt.
While your water is heating to boil, set your spiralizer to the shredding setting, or the blade that makes spaghetti size noodles. Put the sweet potatoes (and or yams) through the spiralizer.
Place the sweet potatoes in a large bowl and set aside.
Fill a medium sized bowl with cold water and lemon juice and set aside. Run your apples through the spiralizer and immediately place in water to avoid browning.
In the boiling water, blanch the edamame for 2-3 minutes. Remove with a slotted spoon or a spider, rinse with cold water and set aside.
To the same pot of boiling water, add the sweet potatoes and blanch for 3-4 minutes, drain and shock with cold running water. The sweet potatoes should still be crispy and have some snap.
Toss the sweet potato noodles, apples and the most of the edamame with the miso dressing in a large bowl. Add sprouts and watercress and gently fold together.
Top with the dressing, remaining edamame, toasted almonds and furikake and serve on a large platter.