Black Bean Spaghetti Stir Fry

• 1 sweet potato, small cubes

• ½ onion (yellow or sweet), thin slices

• Handful fresh asparagus, chopped into 2” pieces

• 1 cup broccoli, small pieces

• 2 Carrots, sliced

• 5 cloves garlic, sliced

• Black Bean Spaghetti

• Liquid Aminos, to taste

• Cilantro & Basil, for garnish

• Optional Pescatarian - sauteed shrimp

Directions: Add 1-2 Tbsp extra virgin olive oil (or avocado oil, or sesame oil, or butter, or ghee) to the saucepan, with garlic and onion, sauté medium heat until barely caramelized. Add sweet potato cubes plus 1 splash of water, and cover on low for 5-10 minutes, stirring often so the potato doesn’t burn to the bottom of the pan. The water will create steam and cook the potatoes, which should aid in burn prevention. For the last 10 or so minutes, add asparagus pieces, and cook until bright green and tender.

Cook Black Bean spaghetti according to label instructions. When done, add to a large pan or wok with 1 tablespoon of coconut oil and liquid aminos.

Season liberally with salt and 1-2 herbs and enjoy!