To make the pesto, combine the kale, almonds, nutritional yeast, garlic, basil, lemon juice, salt and pepper in a food processor. Pulse until somewhat blended, then scrape down the sides. Place the food processor on medium speed and slowly add the olive oil. Blend until a pesto texture is formed. Add additional salt and pepper to taste. Remove from the food processor and place in a bowl. 

In a microwave-safe bowl, add the sweet potato oodles with the water and cover with a paper towel. Steam in the microwave for 1 minute, until softened, then drain off the excess water. 

In  medium saucepan, add the olive oil, the sweet potato noodles, ground turkey and ½ cup of the kale almond pesto. 

Cook over medium heat for 5 minutes, stirring often, until the sweet potato noodles are cooked. Add to the serving bowls. 

Garnish with lemon, basil leaves, and crushed red pepper flakes. Season with salt and pepper to taste.