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 some crushed tomatoes. Sprinkle the oats over top, along with a happy generous drizzle of good olive oil. Dive in and slurp up those noodles.

Sweet Potato Spaghetti With Olive Toasted Oats [Vegan, Gluten-Free]

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  • 2 big sweet potatoes (about 1 pound each)
  • 1 10-ounce package frozen spinach, thawed and squeezed to remove excess water
  • 1 head of broccoli, chopped to florets and lightly steamed
  • 1 cup of olives, chopped
  • 1 scant cup of fresh basil
  • 1 1/2-2 tablespoons coconut oil
  • 1 1/2 cups gluten-free rolled oats
  • 1 teaspoon microplane grated garlic
  • 1 teaspoon lemon zest
  • 1/2 teaspoon oregano
  • 1 teaspoon Italian seasoning
  • 1 teaspoon crushed red pepper
  • Salt to taste
  • 1 1/2 cups crushed tomatoes or tomato sauce


  1. Spiralize the sweet potatoes on the thinnest setting.
  2. Boil the sweet potatoes for 2-3 minutes, then drain right away.
  3. Toss the sweet potato spaghetti with the spinach. Set aside.
  4. Melt a the coconut oil in a big skillet over medium heat.
  5. Toast the olives for about 2 minutes, the add the oats, garlic, zest, oregano, and Italian seasoning.
  6. 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.
  7. 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.
  8. Re-warm the pasta if need be.
  9. 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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