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A vegan and gluten-free take on a classic dish.
SWEET POTATO SAUCE
1 medium sweet potato, peeled and diced into 1 cm cubes
2 tsp. + 3 Tbsp. avocado oil or coconut oil, liquified
2 cups unsweetened almond milk
⅓ cup tapioca flour
2 tsp. salt
1 clove garlic, minced
2 Tbsp. hot sauce
1 tsp. dijon mustard
1 tsp. soy sauce
1 tsp. fresh lime juice
PASTA
8 oz chickpea pasta, or favorite gluten free pasta
TOPPINGS
3 cups of broccoli florets, chopped finely into small bite-size pieces
½ green chile, sliced thin (optional)
chickpea crumbs (optional)
If you want to speed up this recipe, you can omit the last step of baking the cooked pasta. It's still delicious without baking.
Recipe by David Avocado Wolfe at https://www.davidwolfe.com/southwestern-sweet-potato-mac-and-cheese/