Chipotle Sweet Potato Noodles with Black Beans

Sweet Potato Noodles

1. In a large skillet, heat 2 tablespoons of the olive oil over medium. When it shimmers, add the sweet potatoes. Give everything a good toss and cook, stirring often, until the noodles have softened but are not mushy, 8 to 10 minutes.
2. Stir the corn, bell pepper, and jalapeno and cook for 2 to 3 minutes more, until soft. Add the jalapeno and garlic and cook for 30 seconds to 1 minute more, until fragrant.
3. Add the chipotles, honey, and a good pinch of salt and pepper. Toss to combine. Stir in the black beans, cilantro and lime juice, then remove the skillet from the heat.

Spicy Pumpkin Seeds

1. Meanwhile, in a separate small skillet, combine the remaining 2 tablespoons of olive oil, the pumpkin seeds, and the paprika. Toss to coat the seeds. Cook over medium heat, stirring often, until the seeds are lightly golden and toasted, 2 to 3 minutes. Remove from the heat and season with salt.
2. Divide the sweet potato noodles among three bowls and top each with some avocado, spiced pumpkin seeds, feta, and lime wedges. Serve warm.