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G/F Jasper Bldg. 193 Wilson St., Bgy Sta Lucia, San Juan, 1502 Metro Manila

Ingredients

    • 2 sweet potatoes (peeled)
    • 1 tsp minced garlic
    • 1/4 cup chopped onion
    • 1 tbsp vegan butter or avocado oil (basically a more buttery, creamy fat to sauté with)
    • 1/2 tsp pepper
    • dash of sea salt
    • 1 tsp red chili pepper flakes
    • 1/2 cup fresh kale or spinach
for the zesty red tomato sauce
    • 14.5 Ounce can Red Gold’s Garlic and Olive Oil Crushed Tomatoes (drained)
    • 2 garlic cloves peeled
    • 3 marinated artichoke hearts
    • 1/4 tsp salt/pepper each
topping and mix ins
  • handful of black olives
  • 1-2 tbsp capers
  • handful of fresh herbs like basil or oregano
  • See more topping and mix in options for non paleo/vegan
  • *You will need a large pot or skillet to cook everything in one pot.

Instructions

    • First peel your sweet potatoes and then spiralize them into noodles. If you don’t have a spiralizer, then you can julienne cut them and make more of a “stir fry.”
    • Also make sure your onion is chopped and garlic minced.
    • Next, place sweet potato spaghetti noodles in small microwave safe bowl with 1 tbsp water.
    • Place in microwave on high for about 30-40 seconds to softened. Set aside.
    • Next make your sauce.
    • Simple drain your tomatoes and then place all the rest of your sauce ingredients into a food processor or blender.
    • Blend until smooth.
Put it all together
    • Place your garlic, onion, and oil/butter in a large skillet, pot, or pan. Fry for 1 -2 minutes until fragrant and onion softened.
    • Mix in your tomato sauce and let it cook for another minute or so on medium.
    • Last add in your sweet potato spaghetti noodles, kale or spinach, and the rest of your spices/seasoning.
    • Toss and cook for about 8-10 minutes on medium or until kale/spinach is softened and the noodles are done to your liking. You will want to keep tossing noodles around with the other ingredients every few minutes.
    • Cook shorter if you want more al dente noodles.
    • Last add in your olives and capers and toss once more. Note You can also wait to add in your olives and capers to each individual bowl.
    • Serve into bowls and scoop any extra of the tomato sauce from the pan on top of each bowl.
    • Garnish with fresh basil or oregano.
    • Salt and pepper to taste.
If prepping ahead don’t steam noodles until ready to cook.
  • Will keep frsh for 5 days in fridge.
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