Spiralized Sweet potato spaghetti with Chraimeh spiced Quorn Pieces
Try this healthy twist on a classic pasta spaghetti. Use spiralised strips of tasty Sweet Potato with delicious Quorn Pieces pan-fried in a spicy chraimeh marinade. Top with flaked almonds and pomegranate seeds, serve with fresh salad and enjoy as part of a fresh summery meal.
Recipe by Ayala – BBC3 Hungry For It Winner
- Vegan & Vegetarian Fillets & Pieces Recipes
- Summer Vegetarian and Vegan Recipes
- Vegan And Vegetarian Recipes Under 500 Calories
- Spicy Vegan & Vegetarian Recipes
Serves 4
20 mins
Easy
237 cals
(Per serving)
8.5 g fat
Made with Quorn Vegetarian Chicken Pieces
High in protein
Gluten free
Low in saturated fat
No soy
Ingredients
- For the chraimeh marinade
- 1 pack of Quorn Pieces
- 5 garlic cloves
- 2 tsp smoked paprika
- 1 tbsp carraway seeds
- 2 tsp ground cumin
- 2 tsp cinnamon
- 1 birds eye chilli
- 2 tsp sugar
- 3 tbsp tomato paste
- Juice of 2 limes
- 10ml vegetable oil
- Salt to taste
- 200-300ml water
- 400g sweet potato, peeled & spiralized
- To serve
- Small handful of coriander
- 25g flaked almonds
- 20g pomegranate seeds
Method
- Add the garlic, ground spices, chilli, and oil in a blender or processor and blitz into a paste
- Heat a large pan over a medium heat. Once hot, add the spice paste, sugar, lime, tomato paste, water and mix well. Add the Quorn Pieces and toss until evenly coated and simmer for around 12 minutes
- Add the sweet potato spaghetti to salted boiling water and blanch for 5 minutes until just cooked – too long and they’ll start to fall apart.
- Serve with freshly chopped coriander, flaked almonds, and pomegranate seeds.
Recipe by Ayala – BBC3 Hungry For It Winner
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The nation has spoken
Will
Absolutely amazing! There’s a reason why this won on Hungry for it!
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