Name: Spicy tahini sweet potato pasta
Prep time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 700 gram sweet potato, spiralised; 4 tomatoes, seeded and diced; 1/2 bunch kale, finely chopped; 1 cup (140g) roughly chopped cashews or other nuts of your choice, plus extra to garnish; 1/2 red onion, thinly sliced; handful of basil leaves, very thinly sliced, plus extra to garnish (optional); 1/3 cup (90 g) tahini; 2 teaspoon raw coconut nectar; 1/2 cup (125 ml) olive oil; 1 clove garlic, minced; 1/4 teaspoon cayenne pepper; 2 tablespoon nutritional yeast; 1 pinch himalayan crystal salt; 2 tablespoon lemon juice; 2 tablespoon apple cider vinegar

Spicy tahini sweet potato pasta

This deliciously spicy tahini sweet potato pasta is a quick and easy dish to make! It's raw, grain-free and packed with nutrients. Amanda Brocket shares her recipe from The Raw Food Kitchen Book.

Ingredients

700 gram sweet potato, spiralised

4 tomatoes, seeded and diced

1/2 bunch kale, finely chopped

1 cup (140g) roughly chopped cashews or other nuts of your choice, plus extra to garnish

1/2 red onion, thinly sliced

handful of basil leaves, very thinly sliced, plus extra to garnish (optional)

1/3 cup (90 g) tahini

2 teaspoon raw coconut nectar

1/2 cup (125 ml) olive oil

1 clove garlic, minced

1/4 teaspoon cayenne pepper

2 tablespoon nutritional yeast

1 pinch himalayan crystal salt

2 tablespoon lemon juice

2 tablespoon apple cider vinegar

Method

1.Place the sweet potato, tomato, kale, cashews, onion and basil in a large bowl and toss to combine.

2.Blitz the remaining ingredients in a mini blender until smooth and combined. Adjust to taste.

3.Massage the tahini sauce into the vegetable mixture, garnish with extra cashews and basil sprigs (if liked) and serve.

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