Sweet Potato & Broccoli Pasta (Gluten Free, Vegan)

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Crossfit was brutal yesterday and I found myself walking through the grocery store afterwards. Dangerous place to be when post-Crossfit hanger kicks in. I grabbed a new brand of Gluten Free pasta to try out from the Simple Truth Organics from Kroger. I find myself on these hard workout days that I need a lot more carbs. I think before veganism I would have looked at this and been like…..Sweet Potato AND pasta? Are you crazy?! Turns out, this was really great. I was able to fit in orange, green, and white (onions), with some pasta. It was also very filling and satisfying. This made me happy, happy, happy.

Here’s what you’ll need:

Sweet Potato and Broccoli Pasta (Gluten Free, Vegan)

  • Servings: 4-5
  • Difficulty: Easy
  • Print

Here’s what you’ll need:

For the Pasta:

-Gluten Free (Corn Free) Pasta (I used Simple Truth Gluten Free Pasta.)

-Fresh Broccoli Crowns

-Half to a Whole Onion, Diced (Add to your taste.)

-2 Cut up Sweet Potatoes, Roasted

For the Vinaigrette:

-Olive Oil

-Apple Cider Vinegar

-Garlic, Minced

-Lemon Juice

-Pink Himalayan Salt and Fresh Cracked Black Pepper (To Taste)

Instructions:

  1. Start by salting your water and bringing it to a boil. Follow the directions on the package for cooking the noodles. The ones I chose took about 8 minutes to cook.
  2. Peel you potatoes and add them to a lined cookie sheet. Drizzle with olive oil, salt, and pepper. Put them under a high broiler for 10 minutes. Flip and then return to the oven for 5-7 minutes to your desired darkness. (I like mine dark as pictures above so I go for 7.)
  3. Add olive oil to a pan and sauté onions, broccoli and garlic. Cook until your satisfaction. I like mine a little crunchy for added depth of texture. If you want to steam it till soft, go for it! If you run out of oil, add a little bit of water instead.
  4. For the vinaigrette, add the olive oil (around 1/2 a cup) to a small mason jar. The vinegar will fall to the bottom when you add it. Do about 1/3 of the oil. Add the rest of the ingredients and shake well to mix well.
  5. Add all of the ingredients into a bowl or casserole. Don’t add all of the vinaigrette. This is where I encourage you to taste, taste, taste! If you want more, add more. Check for salt and pepper as well.
  6. Enjoy!

If you would like to check me out in the kitchen, I’ll add a link below when I have the video up on YouTube that includes this recipe. There’s a lot more coming so I hope you’ll come back next time to see what this newbie vegan can come up with next.

-Ami M. Lee, Work Hard, Eat Kind

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