Protein-packed chickpea and hemp heart bolognese served with white sweet potato noodles! The perfect plant based, gluten and grain-free for pasta night.
Hi, friends! Happy Saturday.
Whenever I make my own pasta sauce, I always feel like a total badass.
Anyone else?
There’s something about spooning homemade red sauce over pasta, or in this case, white sweet potato noodles, that makes me feel unstoppable.
The feeling only get bigger if it’s got a quirky combination of legumes and seeds in the mix.
This Chickpea & Hemp Heart Bolognese with White Sweet Potato Spirals comes together in under 30 minutes for an easy plant-based meal that’s packed with protein and flavor.
Oh, badass vibes included.
You’re going to LOVE this Chickpea & Hemp Heart Bolognese.
It’s tomatoey, slightly “cheezy”, and packed with chunk chickpeas and hemp heart texture.
I shared a preview on Instagram this past week and everyone was so excited for a recipe share!
Me too, friends.
Hemp hearts are one of my favorite sources of seedy protein and I always have a bag in my fridge to sprinkle on all of the things.
They kind of melt into the chickpea sauce here, adding a bit of nutty flavor that compliments the sweet potato and chickpeas.
If you don’t have hemp hearts on hand, you can omit them from the recipe or add very finely chopped walnuts in their place.
Have you ever tried white sweet potatoes noodles before?!
I hadn’t, until Cece’s Veggie Noodles Co. brought this deliciousness into my life and showed me just what I was missing.
The white sweet potato spirals are mildly sweet and work perfectly as the base for Italian flavors in this dish!
I used a method of boiling the sweet potato spirals like you would regular pasta, but if you’re looking for crispier spirals, try sautéing them instead.
Their neutral color is a fun add to this dish because they can totally pass for a “real noodle” if you’re not looking closely.
Let’s be honest though, who needs noodles when you’ve got this convenient option for a gluten-free, grain-free pasta alternative?
Enjoy this Chickpea & Hemp Heart Bolognese with White Sweet Potato Spirals whenever you’re craving a hearty pasta bowl but want to sneak in a little more plants and protein in.
Which, for me, is most of the time.
If you can’t find Cece’s Veggie Noodle Co. White Sweet Potato Spirals near you, you can spiralize your own, or try this bolognese over any veggie noodle or noodle of your choice.
I think it would be pretty fantastic dolloped into a baked sweet potato, too, for a different spin on the same flavor combination.
Enjoy!
If you make this Chickpea & Hemp Heart Bolognese with White Sweet Potato Spirals, let me know!
I want to see how your sauce turned out and how you love the white sweets as a base.
Give me a shout on Instagram and use #floraandvino to show me your bars!
Check out my Pinterest page to pin more recipes like this one to make later!
For more plant-based pasta ideas, check out my Veggie Noodles with Lentil Walnut Mushroom Bolognese and Italian Stuffed Spaghetti Squash with Crispy Chickpeas.
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XO Lauren
Chickpea & Hemp Heart Bolognese with White Sweet Potato Spirals
- Total Time: 30 mins
- Yield: 2 servings
- Diet: Vegan
Description
Protein-packed chickpea and hemp heart bolognese served with white sweet potato noodles! The perfect plant based, gluten and grain-free for pasta night.
Ingredients
- 1 15-oz. can garbanzo beans, drained, rinsed and patted dry
- avocado oil spray
- 1/4 cup hemp hearts
- 1 15-oz can tomato sauce or strained tomatoes
- 1 TBSP dried or fresh oregano
- pinch Himalayan sea salt
- 1/2 tsp garlic powder
- 1 TBSP vegan parmesan cheese, plus more to taste
- 1 package Cece’s Veggie Noodles Co. White Sweet Potato Spirals
For serving
- vegan parmesan
- fresh basil
- hemp hearts
Instructions
- Spray a large saucepan with avocado oil spay and heat over medium-high heat.
- Add the rinsed and dried chickpeas to a mixing bowl and toss them with oregano, Himalayan sea salt, garlic powder, hemp hearts, and vegan parmesan cheese.
- Add the chickpeas to the pan and cook them for 8-10 minutes, or until they’re crispy and light golden brown.
- Reduce the heat to medium-low and add the tomato sauce, a bit more vegan parmesan cheese, and stir to combine
- Bring mixture to a simmer over medium-low heat. Once it’s simmering, reduce the heat to low and continue until the sauce thickens, about 5-10 minutes, stirring frequently.
- Sample the sauce and adjust the seasonings as needed. Add more oregano, vegan parmesan, or garlic to your liking.
- To make white sweet potato noodles, bring a large pot of water to a boil. Once it’s boiling, add the white sweet potato spirals and cook them for 4-5 minutes (4 for al dente, 5 for more tender noodles). Drain the noodles and set them aside.
- To serve, add the white sweet potato spirals to a pasta plate and top them with chickpea & hemp heart bolognese. Garnish with optional toppings (see above).
- Store the leftovers separately in the refrigerator for 3-4 days and reheat before serving.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Entree, Pasta
- Method: Stovetop
- Cuisine: Vegan, Gluten-Free, Grain-Free
This post is brought to you by Cece’s Veggie Noodles Co., but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!
Disclosure: This post contains affiliate links, meaning I earn a commission if you use these links. I only recommend brands I love, trust, and can’t keep quiet about!
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