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Sweet Potato Spaghetti With Olive Toasted Oats [Vegan, Gluten-Free]
Warm olives with some oregano, lemon zest, and Italian seasoning blend. Can you smell it from here? Then you mix up the pasta with some dark green veggies — just your standard broccoli and spinach, nothing fancy. Pour on a big spoonful of your favorite tomato sauce, or maybe just... Read More
Ingredients You Need for Sweet Potato Spaghetti With Olive Toasted Oats [Vegan, Gluten-Free]
How to Prepare Sweet Potato Spaghetti With Olive Toasted Oats [Vegan, Gluten-Free]
- Spiralize the sweet potatoes on the thinnest setting.
- Boil the sweet potatoes for 2-3 minutes, then drain right away.
- Toss the sweet potato spaghetti with the spinach. Set aside.
- Melt a the coconut oil in a big skillet over medium heat.
- Toast the olives for about 2 minutes, the add the oats, garlic, zest, oregano, and Italian seasoning.
- Cook the oats and olives, stirring frequently, until the oats darken and become fragrant. This will take about 10-15 minutes. If the oats don't appear to be darkening, stir less.
- When the oats are toasted, stir in the crushed red pepper. Add salt if needed, but you can probably skip it since the olives are pretty salty.
- Re-warm the pasta if need be.
- To serve, divide the pasta among the serving bowls and toss with the basil. Add a handful of oats over top and spoon on crushed tomatoes/tomato sauce as desired. Finish off with a drizzle of olive oil.
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No mention of how and when to add the broccoli.