Vegetarian Red Lentil Curry And Sweet Potato Noodle Bowls {Vegan, GF + Super Simple}

Bring 2 cups of water and ½ tablespoon Thai red curry paste to a boil in a medium pot. Once boiling, stir in the lentils. Turn the heat down to low and place a lid on the pot, leaving it open just a crack. Boil until the lentils are soft, 8-10 minutes.
Drain the lentils in a fine mesh sieve and place them back into the pot. Add in the remaining ½ tablespoon of red curry paste and a pinch of salt. Gently stir until the curry paste breaks down and is well incorporated. Cover and set aside to keep warm.
In the meantime, spiralize your sweet potato using the 3mm-blade of your spiralizer. Heat the coconut oil in a large pan over medium heat and cook the sweet potato noodles until they begin to soften, about 7-10 minutes. Sprinkle with salt and pepper.
Place the mashed avocado, 3 tablespoons of coconut milk, and a pinch of salt into a small food processor and blend until smooth and creamy.
Divide the remaining coconut milk between two bowls, followed by the sweet potato noodles. Next, top with the lentils and avocado sauce. Garnish with chopped cilantro.