Gluten-Free Sweet Potato Alfredo
Published Sep 01, 2019
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This Gluten-Free Sweet Potato Alfredo is made with sweet potatoes, not traditional pasta! It’s grain-free, vegetarian, and vegan, too!
To make, you’ll need a mandoline or spiralizer (unless you’ve got some serious knife skills). These are two kitchen staples I have in my house to turn veggies, like zucchini and sweet potatoes, into delicious noodles. It’s like Play-Doh for adults – and we get to eat the art.
Sweet Potato Alfredo
Ingredients
- 3 large sweet potatoes, , peeled and spiralized
- 10 stalks asparagus
- 4 teaspoons coconut oil, , divided
- 2 handfuls fresh baby spinach
- 1 batch Vegan Alfredo Sauce, (see below)
- 10 sun-dried tomatoes, , chopped
Instructions
- Peel and spiralize the sweet potatoes into thin noodles. Chop the woody ends off asparagus and discard. Chop the asparagus into bite-sized chunks.
- In a skillet, add 2 teaspoons (10 mL) coconut oil and bring to medium-high heat. Add baby spinach and chopped asparagus and cook until the spinach has wilted and the asparagus has turned bright green, about 3-5 minutes. Pour into a bowl and set aside.
- Add remaining coconut oil to skillet and add spiralized sweet potato noodles. Cook on medium-high heat, until sweet potato noodles begin to soften and are almost al dente, about 8-10 minutes.
- Pour vegan alfredo sauce into pan and toss to combine. Continue cooking sweet potatoes until sauce has thickened and the noodles are al dente, about 8 minutes. Add splashes of water to thin the sauce, if desired. Add the sautéed spinach and asparagus to the dish, along with the chopped sun-dried tomatoes, and mix to combine. Scoop noodles into bowls and serve.
Nutrition
Calories: 142kcalCarbohydrates: 24gProtein: 3gFat: 4gSaturated Fat: 3gSodium: 78mgPotassium: 664mgFiber: 4gSugar: 6gVitamin A: 15585IUVitamin C: 10.7mgCalcium: 59mgIron: 2.3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Vegan Alfredo Sauce
Ingredients
- 1 cup raw cashews, , soaked overnight and strained*
- ¼ cup nutritional yeast
- 6 cloves garlic
- 1 lemon, , juiced
- 1 cup water, , plus more if needed
- 1 teaspoon onion powder, (optional)
- ¼ teaspoon kosher or fine sea salt
Instructions
- In a blender, add soaked/strained cashews, nutritional yeast, garlic, lemon juice, water, onion powder (if using), and salt. Blend until creamy and smooth.
Notes
*Cashews must be soaked in advance, otherwise pour boiling water over cashews in a bowl and let sit for 1 hour. If you do not have time for this, or if you can’t have nuts, you can also substitute the cashews for hemp hearts. Hemp hearts require no soaking before use.
Nutrition
Calories: 546kcalCarbohydrates: 40gProtein: 21gFat: 38gSaturated Fat: 6gSodium: 410mgPotassium: 861mgFiber: 7gSugar: 7gVitamin C: 41.9mgCalcium: 72mgIron: 6.8mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
