Try our sweet potato noodles with vegetarian bolognese recipe. Our lentil bolognese is a great vegan meal idea to add to this spiralized sweet potato recipe.
*This vegetarian bolognese recipe is gluten-free according to industry standards
Ingredients
- olive oil
- onion 1, finely chopped
- carrot 1, peeled and grated
- button or chestnut mushrooms 100g, finely chopped
- garlic 1 clove, crushed
- balsamic vinegar 1 tbsp
- rosemary needles finely chopped to make 1 tbsp
- chopped tomatoes 400g tin
- cooked puy lentils 250g pouch
- sweet potatoes 2 large or 3 medium, peeled
Method
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Step 1
Heat 1 tsp oil in a pan on a low heat and fry the onion and carrot with a pinch of salt for 10 minutes until soft, but not golden. Turn the heat up a little, add the mushrooms and fry for 5 minutes until they start to turn golden, then add the garlic, balsamic and rosemary and simmer until most of the balsamic has evaporated.
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Step 2
Tip in the tomatoes, and simmer for 10 minutes, then add the lentils. Season and simmer for 5-10 minutes, until thickened.
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Step 3
Meanwhile, peel the sweet potatoes into long thin strips with a veg peeler or spiralizer, layer them on top of each other, then cut the ribbons into 3mm wide lengths, or use the flatter setting of a spiralizer, to make sweet potato noodles.
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Step 4
Heat 1 tsp oil in a pan and fry the sweet potato noodles for 3-5 minutes until tender and it has turned a lighter shade of orange. Season, then tip into bowls and top with the vegan ragù.
Nutritional Information
- Kcals 494
- Fat 4.5g
- Saturates 1g
- Carbs 87.8g
- Sugars 42.2g
- Fibre 19.7g
- Protein 15.7g
