Ingredients
Scale
- 10 oz/300 g sweet potatoes, diced
- 1 tbsp canola oil
- 2 tsp soy sauce (or tamari for GF)
- 7 oz/200 g pasta of your choice, use GF if needed
- 6 tbsp/50 g fermented black beans, soaked
- 1.5 tbsp tahini
- 2 tbsp lemon juice
- 1 tsp maple syrup
- 1/2 tsp chili flakes
- 1.5 tbsp vegan butter
- 3–4 cloves of garlic, minced
- 2.5 oz/75 g savoy cabbage, thinly sliced
- 4 tbsp chopped hazelnuts, toasted
- salt, pepper
Instructions
- Place sweet potatoes on a baking tray. Drizzle with canola oil and soy sauce, and sprinkle with salt and pepper. Bake at 350°F/180°C for 20-30 minutes, or until golden and crispy.
- Meanwhile prepare pasta according to package instructions. Drain and set aside.
- Drain fermented black beans, reserving 3-4 tablespoons of the soaking water.
- In a small bowl whisk together reserved soaking water, tahini, lemon juice, maple syrup, and chili flakes.
- In a large pan melt vegan butter. Add garlic and savoy cabbage, and fry for 5-8 minutes, over medium high heat, until cabbage is tender, but still crisp and vibrant green. Stir occasionally to prevent burning.
- Add baked sweet potato cubes, pasta, the sauce, and fermented black beans to savoy cabbage, and toss to mix well. Season with salt and pepper, if needed.
- Serve pasta immediately topped with hazelnuts and extra chili flakes. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes