clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Italian Sweet Potato Spaghetti Bowls (Vegan)

  • Author: Lindsay Cotter
  • Total Time: 20 minutes
  • Yield: 3 medium servings or 2 large servings 1x


Sweet Potato pasta made with spiralized sweet potatoes in zesty tomato sauce. Easy Italian Sweet Potato Spaghetti Bowls come together in 20 minutes! Paleo, Gluten Free, Dairy Free, and Vegan.


  • 2 sweet potatoes (peeled)
  • 1 tsp minced garlic
  • 1/4 cup chopped onion
  • 1 tbsp vegan butter or avocado oil (basically a more buttery, creamy fat to sauté with)
  • 1/2 tsp pepper
  • dash of sea salt
  • 1 tsp red chili pepper flakes
  • 1/2 cup fresh kale or spinach
  • for the zesty red tomato sauce:
  • 14.5 Ounce can Red Gold’s Crushed Tomatoes other Red Gold’s Diced Tomatoes of choice
  • 2 garlic cloves peeled
  • 3 marinated artichoke hearts
  • 1/4 tsp salt/pepper each
  • topping and mix ins:
  • handful of black olives
  • 12 tbsp capers
  • handful of fresh herbs like basil or oregano


  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.


  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.


  • If you are not paleo or vegan, feel free to top with parmesan or other cheese of choice. You can also add in a cooked protein such as chicken, tofu, chickpeas, shrimp, etc.
  • If prepping ahead, don’t steam noodles until ready to assemble the recipe.

Estimated Nutrition

  • Approximately 175-220 calories per serving. 6-9 grams fat. 25 -36 carbs and 6 – 8 grams of protein. Depends on what toppings you add in and what the serving size is.
  • Prep Time: 10 min
  • Cook Time: 10 min
  • Category: main, dinner
  • Method: stove top
  • Cuisine: American


  • Serving Size: 1
  • Calories: 200
  • Fat: 7.5g
  • Saturated Fat: 1.2g
  • Carbohydrates: 30g
  • Fiber: 8g
  • Protein: 8g
  • Cholesterol: 0mg

Keywords: sweet potato pasta, quick and easy dinners, meatless meals, spiralized sweet potatoes