Sweet potato and zucchini zoodles

Sweet potato and zucchini zoodles

Veg, veg, glorious veg are the main ingredients that should visit our daily plate on a very regular basis if we want to live a healthy life with minimal poor health. As we eat very often we need to keep our menu interesting and wholesome so give these Zoodles a try. I used a complete plant based menu for this recipe and I recommend it. To make this dish you will need,

Sweet potato and zucchini zoodles

August 19, 2018


  • Zoodles
  • 2 good sized sweet potatoes
  • 1 large Zucchini
  • 100ml water
  • Some vegetable stock
  • Sauce
  • 10 mushrooms
  • 2 garlic cloves
  • A handful of capers
  • ½ tsp ground cumin
  • ½ tsp paprika
  • 2 large tomatoes
  • ½ can tomato sauce
  • Seasoning
  • Olive oil
  • ½ aubergine
  • 1 capsicum
  • A handful of fresh parsley
  • Some fresh parmesan cheese (Optional)
  • Step 1 To make the zoodles, use a spiraliser and set the vegetable aside. Get a pan, add the water and either a vegetable cube or 20ml veg stock and let the water heat up until simmering, lower the heat and add the veg. Place a lid on and cook on a low heat until the veg is nice and crunchy, don’t overcook the zoodles as you want to bite a crunch once eating. Get a slotted spoon and remove the veg, keep the liquid for another recipe.
  • Step 2 To make the sauce, wash and chop the aubergine, capsicum and tomatoes and place them on a baking tray with olive oil and add the spices and cook in the oven at 160C for around 15 minutes. Set aside
  • Step 3 Add some oil to a pan and cook the peeled and chopped garlic. Wash the mushrooms, chop them and add to the pan and cook until tender. Add the tomato sauce and mix. Cook for another 5 minutes and add the roast veg together with your capers. Season and remove off the heat. Add the zoodles and sprinkle some Parmesan should you wish or nutritional yeast.
  • Step 4 Make sure you mix the zoodles into the sauce and serve. With these ingredients you can serve three generous portions.


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