Zoodles and burst cherry tomatoes with roasted sweet potato "cheese" sauce.
Roast cubed sweet potato in olive oil, salt and pepper on 400 for 20-25 min. Heat Dutch oven over medium high and add oil, onion and garlic. Cook until translucent and slightly brown, add flour and stir and cook for 30 seconds. Add in almond milk, cayenne pepper, nutritional yeast, paprika, onion powder and garlic powder. Cook until slightly thickened. Add in sweet potatoes and mash with a spoon while thickening sauce. Cook and mash until desired texture is achieved. Heat separate pan with oil over medium high and add in cherry tomatoes. Cook until almost burst, then add in zucchini, salt and pepper. Cook until just heated through. Top with sauce and any additional spices or toppings. Enjoy!