top of page

Sweet potato 'fettuccine' (V)

The yummiest, creamiest, easiest and healthiest sweet potato fettuccini out there! This recipe is 100% plant-based, seriously delicious, gluten-free, dairy-free and super healthy too.

If you know me well (and have been reading my previous posts) you would know I'm a total sucker for pasta! I love everything about it - the texture, the carbs, how fun it is to eat, how versatile it is, the carbs, the sauce, the carbs, the different shapes and sizes, and did I mention carbs?? Pasta is my ultimate cheat day meal, and even when it's not cheat day, I like to treat and spoil myself every now and then.

Now that you know how much pasta means to me, you would know I'm not biased when I say that this dish is just as satisfying as your classic spaghetti bolognese!

Sweet potato fettuccine

To make this deliciousness, you'll need (for two):

- 2 large sweet potato, washed, peeled and spiraled

- 1 small size broccoli flower head

- 125 grams of organic chickpeas in brine

- 4 tbsp tahini

- 1 lemon

- Salt

- Cumin

- 2 cloves garlic (optional)


1- Pre-heat oven to 180 degrees C. Wash your chickpeas and dress them up with cumin and sea salt. Place them in an oven tray and roast in the oven for 10 minutes. Let them cool down.

1- Spiralize your sweet potatoes and place in a bowl. If you don't have a spiralizer, another creative method is to use your vegetable peeler to create fettuccine-like strands.

2- Add about 4 tbsp of water, 3/4 tsp salt, and a pinch of cumin, stir on low heat then cover for 10 minutes and check on it every once in a while. You'll need the sweet potato noodles to be cooked, but not to a point where it mashes up (*be sure not to overcook*).

3- In the meantime, wash and chop your broccoli florets and boil them. Add some seasoning to the water so you have a nice flavor (salt, pepper, cumin, spices of choice). Be sure not to overcook. 5-7 minutes should be enough.

4- Prep your tahini sauce by adding about 4 tbsp of tahini, 1/2 squeezed lemon, 1/2 tsp salt, and thin down with water. You may also add 2 cloves of crushed garlic (optional). Taste and adjust the lemon and salt as necessary and set aside.

5- Once the sweet potato noodles are ready, add half the tahini sauce and mix together.

6- Prep your bowls by adding your sweet potato noodles first, then topping them off with broccoli and cumin roasted chickpeas.

Finish off with drizzles of tahini sauce and enjoy!

No tags yet.
bottom of page