1. First peel your sweet potatoes and then spiralize them into noodles. If you don’t have a spiralizer, then you can julienne cut them and make more of a “stir fry.”
2. Also chop your onion and mince the garlic.
3. Next, place sweet potato spaghetti noodles in small microwave safe bowl with 1 tbsp water.
4. Place in microwave on high for about 30-40 seconds to soften. Set aside.

For the Sauce:

1. Drain your tomatoes and then place all the rest of your sauce ingredients into a food processor or blender.
2. Blend until smooth.

Assembly

1. Place your garlic, onion, and oil/butter in a large skillet, pot, or pan. Fry for 1 -2 minutes until fragrant and onion softened.
2. Mix in your tomato sauce and let it cook for another minute or so on medium.
3. Last add in your sweet potato spaghetti noodles, kale or spinach, and the rest of your spices/seasoning.
4. Toss and cook for about 8-10 minutes on medium or until kale/spinach is softened and the noodles are done to your liking. You will want to keep tossing noodles around with the other ingredients every few minutes.
5. Cook shorter if you want more al dente noodles.
6. Lastly, add in your olives and capers and toss once more. Note You can also wait to add in your olives and capers to each individual bowl.
7. Serve into bowls and scoop any extra of the tomato sauce from the pan on top of each bowl.
8. Garnish with fresh basil or oregano.
9. Salt and pepper to taste.
10. Will keep fresh for 5 days in fridge.