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Spiralized sweetpotatoes are a great, gluten-free way to enjoy “pasta.” Here, they’re topped with a satisfyingly savory hummus sauce, tons of crunchy veggies, and spicy sesame oil. Yum.

If you don’t have a spiralizer, just finely dice the sweetpotatoes and then boil or steam them until barely tender.

In a large skillet over medium heat, warm the cooking oil. Add the tofu or chicken and cook, stirring occasionally, until the tofu is well browned, 6 to 8 minutes, or the chicken is cooked through, 4 to 5 minutes. Remove from the heat and set aside.

While the tofu or chicken is cooking, in a small bowl, combine ¾ cup of the hummus with the broth, soy sauce, and sesame oil. Set aside.

In a large pot of boiling, well-salted water, cook the sweetpotato noodles until al dente, 2 to 3 minutes. Drain, transfer to serving bowls, and drizzle with the hummus mixture.

Top with the tofu or chicken, cucumber, radishes, scallions, cilantro, and remaining ½ cup of hummus. Sprinkle with the sesame seeds and serve, with more sesame oil alongside.