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Sweet Potato “Spaghetti” Casserole
There’s nothing I love more than traditional macaroni with chicken, but let’s face it, this is a lot healthier, with fewer carbs, less sugar, more nutrients, and will keep you feeling fuller, longer.
  • 1 Large Sweet Potato
  • ½ Cup non-dairy “Cheese”
  • ½ Cup Cherry Tomatoes
  • ½ Sweet Onion
  • 1 Teaspoon Garlic, minced
  • 3 Tablespoons Olive Oil, split
  • 1 Pound mushroom burgers, lentil burgers, or whatever you’re up for…!
  • Salt, to taste
  • Pepper, to taste
  • 1 Cup Marinara Sauce
  1. Preheat oven to 350 degrees F.
  2. Peel sweet potato and cut off both ends, creating a flat edge. Make sure the potato is thin enough to fit through the Veggie Bullet Spiralizer chute. Spiralize using the Veggie Bullet into a medium-size bowl and set aside.
  3. Shred a block of “mozzarella” into a small bowl using the Veggie Bullet’s Shredding Blade and set aside.
  4. Quarter cherry tomatoes using a paring knife if not already done.
  5. Cut onion in half, remove outer layer, and slice using the Veggie Bullet’s Slicer Blade into a medium-size bowl.
  6. Heat 2 tablespoons of olive oil over medium-high heat. Add minced garlic and sliced onion to the pan and sauté for 2 to 3 minutes.
  7. Add veggie or lentil burger mix and season with salt and pepper. Cook for 8 to 10 minutes, breaking into pieces and cooked or heated through.
  8. Transfer to an 8×8 oven-safe casserole dish.
  9. In the same cooking pan over medium high heat, add 1 tablespoon of olive oil and cook spiralized sweet potato for 8 to 10 minutes, or until tender.
  10. Transfer the cooked potatoes to the casserole dish, layering the “noodles” evenly on top of the meat.
  11. Top with fresh marinara sauce, shredded “cheese”, and tomatoes and bake for 10 minutes.
  12. Remove from the oven, and let it sit out for 2 to 3 minutes before digging in.

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