Ingredients
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- 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
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- 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
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- 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
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- 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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