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Chickpea & Hemp Heart Bolognese with White Sweet Potato Spirals


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  • Author: Flora & Vino
  • 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

For serving

  • vegan parmesan
  • fresh basil
  • hemp hearts

Instructions

  1. Spray a large saucepan with avocado oil spay and heat over medium-high heat.
  2. 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.
  3. Add the chickpeas to the pan and cook them for 8-10 minutes, or until they’re crispy and light golden brown.
  4. Reduce the heat to medium-low and add the tomato sauce, a bit more vegan parmesan cheese, and stir to combine
  5. 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.
  6. Sample the sauce and adjust the seasonings as needed. Add more oregano, vegan parmesan, or garlic to your liking.
  7. 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.
  8. 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).
  9. 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