Johnna’s Japchae, a new twist on a Korean favorite

INGREDIENTS

large sweet potatoes (, sliced with a spiral slicer)

2 tsp

. toasted sesame oil

1/4 cup

Gluten-free soy sauce ((Tamari), Braggs Aminos or Coconut Aminos)

1 tbsp

. Toasted sesame oil

1 tbsp

. Maple syrup

yellow onion (, thinly sliced)

2 tsp

. toasted sesame oil

4 oz

. sliced baby bella mushrooms

carrots (, sliced into matchsticks)

red pepper (, thinly sliced)

to 8 stems of kale (, remove from stems and chop kale)

2 tbsp

. Sesame seeds

bunch green onions (, finely chopped)