Sweet Potato "pasta" With Tangy Marinara: a Raw Food R
"Sweet potato noodles are nothing more than finely shredded or spiralized raw sweet potato. It has the texture of shredded coconut and makes a good al dente noodle. You can also use a zester to create shorter pieces and use in place of rice. The tangy marinara in this recipe balances the starch present in the raw potato, leaving you with a taste of old-world Italy.
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photo by Jonathan Melendez
- Ready In:
- 25mins
- Ingredients:
- 11
- Serves:
-
2
ingredients
- 1 sweet potato
- 2 roma tomatoes
- 59.14 ml raw almonds, soaked
- 7 sun-dried tomatoes
- 4.92 ml lemon juice
- 4.92 ml olive oil
- 2.46 ml oregano
- 2.46 ml basil
- 2.46 ml salt
- 0.25 ml red pepper flakes
- water
directions
- Place sun-dried tomatoes in warm water to start softening. Set aside. **Raw foodists take care not to use water hotter than 118 degrees.
- 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.
- 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.
- Chop Roma and sun-dried tomatoes and add to the sauce base. Blend into a thick, creamy marinara sauce.
- Divide sweet potato noodles into two servings and top with tangy marinara sauce. Garnish with additional red pepper flakes if you wish.
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Reviews
-
I tried this recipe as one of my first after becoming a raw foodist. It was really good! I added some fresh garlic to the marinara. The sweet potato was sweeter than I thought it would be (raw). I used some leftover marinara to eat with carrots the next day. A keeper for sure! -
I can't handle raw vegetables, but my family likes shredded raw sweet potatoes with mayo or whipped cream and raisins and walnuts.
