Even though I am not vegan anymore (I was vegan for two years), I still like to eat primarily plant-based.
This week, I was CRAVING sweet potato spirals and decided to combine them with a vegan garlic cream sauce and collard greens.
I’M SO GLAD I DID!
This dish is vegan, delicious, nutritious, and Whole30 approved.
I’m a little embarrassed to say this, but even though this is 4 servings, I ate it in 2. Whoops! It was just so good I couldn’t help myself.
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This sweet potato spirals with garlic cream sauce and collard greens are so delicious and filling! They are also vegan and whole30 friendly. Enjoy!
Sweet Potato Pasta
- 4 cups sweet potato spirals ( I bought mine already spiralized at H-E-B, but if you have a VeggieBullet or spiralizer, feel free to use! It should be about 2 sweet potatoes)
- 1/2 cup olive oil
- 1/4 cup cherry tomatoes, sliced
- 1 lb. collard greens
- 2 cups vegetable broth
- 1 cup water
- 1 1/2 tsp. salt
- 1/2 tsp. onion powder
- 1/2 tsp. garlic powder
- 1/4 tsp. black pepper
Garlic Cream Sauce
- 6 cups water
- 2 lbs. cauliflower (4 cups)
- 3 tbsp. nutritional yeast
- 3 tbsp. olive oil
- 2 tsp. minced garlic
- 1 tsp salt
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 black pepper
Garlic Cream Sauce
- Bring 6 cups of water to a boil in a medium-sized stockpot. Once the water is boiling, add the cauliflower and reduce to a simmer. Cook the cauliflower for 15 minutes or until it is soft and malleable. While the cauliflower is cooking, add the nutritional yeast, olive oil, minced garlic, salt, garlic powder, onion powder, and black pepper to a blender. Once the cauliflower is soft, strain the pot to drain all of the water. Add the cauliflower to the blender and blend! It should come out to a smooth, creamy consistency. If it is too thick, add another tbsp. of olive oil. If it is too watery, add almond flour. Once this is done, set it aside and make the sweet potato pasta, collard greens, and cherry tomatoes!
Sweet Potato Pasta
- First, prepare the collard greens so you can sauté the sweet potatoes while they are cooking. To do this, heat 3 tbsp. of olive oil in a large frying-pan. Add the salt, onion powder, garlic powder, and black pepper to the pan. Once the pan is hot, add the collard greens, vegetable broth, and water. Bring this to a simmer, cover, and cook for 20-25 minutes.
- While this is cooking, sauté the sweet potato spirals and cherry tomatoes. For this, heat 3 tbsp. olive oil in a medium or large-sized frying pan. Once the pan is hot, add the sweet potatoes. Toss these ( I used a pair of tongs) every minute or so for 4-5 minutes. They are ready when they start to brown a little bit. Once they are brown, add the cherry tomatoes and cook for another 2-3 minutes. When the tomatoes skins start to blister, they’re done! After the collard greens are done cooking, add them and the garlic sauce to the pan. Stir on medium heat for 2-3 minutes to incorporate all of the flavors.
Keywords: whole30, PCOS, sweet potato spirals, garlic, garlic sauce, garlic cream sauce, vegan, vegetarian, pasta, collard greens, healthy, healthy food