Snappy Italian Sweet Potato Spaghetti Bowls (Vegan, Paleo

• Vegan
• Gluten free
• Paleo

• Produce

  • 3 Artichoke hearts
  • 1 tsp Garlic
  • 2 Garlic cloves
  • 1 14.5 Ounce can Gold's garlic and olive oil crushed tomatoes, Red
  • 1 handful Herbs like basil or oregano, fresh
  • 1/2 cup Kale or spinach, fresh
  • 1/4 cup Onion
  • 1 tsp Red chili pepper flakes
  • 2 Sweet potatoes

• Condiments

  • 1 handful Black olives
  • 1 tbsp Capers

• Baking & Spices

  • 1/2 tsp Pepper
  • 1/4 tsp Salt/pepper
  • 1 dash Sea salt
  • 1 See more topping and mix in options
  • 1 tbsp Vegan butter or avocado oil

Found on cottercrunch.com

Description

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
• 14.5 Ounce can Red Golds Garlic and Olive Oil Crushed Tomatoes (drained)
• 2 garlic cloves peeled
• 3 marinated artichoke hearts
• 1/4 tsp salt/pepper each
• 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.

Directions

• First peel your sweet potatoes and then spiralize them into noodles. If you dont 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.
• 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.
• Will keep frsh for 5 days in fridge.