Sweet Potato Noodles with Ragu

Carbohydrates get a bad rap.

Plant-based sources of carbs–like vegetables and roots–provide nutrients that supply the good bacteria in our gut, which ultimately helps you digest food and nutrients more beneficially.

In Wild Mediterranean, I recommend a plant-to-protein ratio of 6:1 to supercharge your microbiome.  That means the palm of your hand is one serving.

Use a spiralizer for best textures and effortless ‘noodles’.

Prep Time 15
Cook Time 25
Servings 4


1 large sweet potato skin removed
1 small onion finely chopped
1 small carrot diced
10 crimini mushrooms diced
1 pound organic ground meat your choice
2 teaspoons dried rosemary
1 tablespoon fresh parsley chopped
26 ounces chopped tomatoes
1 teaspoon sea salt
2 tablespoons cold-pressed extra-virgin olive oil
Optional 3 tablespoon pecorino romano shredded


1. Remove the skin from sweet potato. Cut off both ends of the potato to make the edges flat enough to feed through the machine. Use the noodle attachment on the spiralizer and set aside when the whole potato has been used.

2. Heat a teaspoon of butter over medium heat. Saute the onions and carrots for 2 minutes, or until softened. Add the mushrooms and cook for another 2 minutes.

3. Add the ground meat to saucepan and season with sea salt, dried rosemary, and parsley. Gently break apart the meat for the ragù consistency. Add the tomatoes and bring the heat down to a simmer, cover and cook for about 20 minutes. Stir every few minutes or so.

4. Meanwhile, use a large saucepan over medium heat, coated with a teaspoon of butter to prevent the sweet potato from sticking. Cook the noodles gently over medium heat for approximately 15 minutes, using tongs to stir for even consistency.

5. When the noodles are done cooking, remove from heat and set aside.

6. Plate the dish by layering with noodles and top with meat ragù mixture. Season each serving with fresh cold-pressed olive oil and a tiny bit of sea salt. Flavor with the pecorino romano if you want to include a cheese.