Sweet potato noodles covered in gingery, turmeric-lime creamy coconut sauce and tossed with loads of green veggies.
In a skillet heated on medium, sautee 1 tbsp of minced garlic in sesame and olive oil until fragrant, about 1 minute.
Add diced onion to skillet, sautee until translucent, about 1 more minute
Spiralize sweet potatoes in a spiralizer, using the widest blade. Add the spiralized noodles to your pan and turn skillet to medium-high. Lightly toss noodles in pan oil and let cook uncovered until slightly tender, about 6 minutes.
While sweet potatoes cook, add all sauce ingredients to blender and blend until thoroughly mixed. You should have a silky, thinned sauce, about the consistency of coconut milk. Adjust flavors as necessary, adding more lime juice for a tart taste, more ginger or turmeric for spice, more cashews for a creamier sauce, etc.
When sauce is fully blended, pour into skillet with sweet potatoes, add remaining veggies, toss once and cover. Turn skillet on medium low, cooking until noodles and remaining veggies are tender but not overly cooked, about 8-10 minutes.
Serve noodles immediately, adding garnishes if desired.