Sweet Potato "Pasta" With Tangy Marinara: A Raw Food R – a delicious recipe with sweet potato, roma tomatoes, almonds, tomatoes, lemon juice, olive oil. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Place sun-dried tomatoes in warm water to start softening. Set aside. **Raw foodists take care not to use water hotter than 118 degrees.
2
Choose to peel the sweet potato or leave the skin on (I leave it on). Shred into lengthy strips using the small side of a standard shredder or spiralizer. Set aside.
3
Dry presoaked almonds (soak for 2-4 hours) with a paper towel. Place them in a blender or food processor and blend into a flour-like consistency. Add lemon juice, olive oil, and seasonings. Blend until mixed, adding a splash of water as necessary.
4
Chop Roma and sun-dried tomatoes and add to the sauce base. Blend into a thick, creamy marinara sauce.
5
Divide sweet potato noodles into two servings and top with tangy marinara sauce. Garnish with additional red pepper flakes if you wish.
132
kcal
Calories
6
g
Fat
17
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1 sweet potato, 2 roma tomatoes, 1/4 cup raw almonds, soaked, 7 sun-dried tomatoes, and more.
Yes, Sweet Potato "Pasta" With Tangy Marinara: A Raw Food R falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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