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Sweet potato spaghetti with black bean tomato sauce – in the pan

 

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Sweet potato spaghetti with black bean tomato sauce – in the pan

Spiralised sweet potato spaghetti is a great alternative to wheat-based spaghetti. Best of all it can be cooked in one large pan. The leftovers make a delicious lunch as well. Serves 4, with a side salad, or 2 for dinner and 2 for packed lunch the next day …

PALEO POINT: Sadly black beans are not paleo friendly so omit them to make a delicious paleo version of this recipe.

For the sauce:

  • 2 small red onions
  • 4 cloves of garlic
  • 1 teaspoon of coconut oil
  • 2 cans of organic black beans, rinsed and drained (OMIT FOR PALEO RECIPE)
  • 1 can of organic plum tomatoes
  • 5 sundried tomatoes, rehydrated and chopped
  • 1 teaspoon of marigold organic vegetable bouillon
  • Himalayan salt and crushed black pepper to taste
  • Italian herbs of your choice (I didn’t have any to hand this time)

Fry the onion and garlic in coconut oil until softened. Add chopped sundried tomatoes, tin tomatoes, and drained tinned black beans. Cook on a medium heat while preparing the spaghetti.

(There’s all sorts of information out there about not using canned beans, but I decided to have a leap of faith in cans labeled organic from brands like Biona. There isn’t always time to make beans from scratch!)

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Sweet potato spaghetti with black bean tomato sauce – in the pan

For the spaghetti:

  • 3 or 4 small sweet potatoes (depends on how hungry you are and how big your sweet potatoes are – adjust to appetite)

Using a spiraliser, make spaghetti. Add spaghetti to the sauce and gently heat through with the pan covered, stirring occasionally.

Topping:

Top with avocado, olives, fresh tomatoes and a drizzle of olive oil.