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.

  • 10 mins preparation
  • Serves 4
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Spicy tahini sweet potato pasta
  • 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
  • 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.