Protein-packed chickpea and hemp heart bolognese served with white sweet potato noodles — a plant-based, gluten- and grain-free twist for pasta night.
Hi friends — happy Saturday!
There’s something so satisfying about making your own pasta sauce from scratch. Spoon a rich, homemade red sauce over noodles (or in this case, white sweet potato spirals) and you instantly feel accomplished. Add a playful mix of legumes and seeds and the dish feels extra clever.
This Chickpea & Hemp Heart Bolognese with White Sweet Potato Spirals comes together in under 30 minutes. It’s an easy, plant-forward dinner that’s full of protein, texture, and bright tomato flavor.
This bolognese is tomato-forward with a slightly cheesy note and lots of texture from whole chickpeas and hemp hearts. Hemp hearts melt into the sauce and lend a mild, nutty richness that complements the sweet potato spirals and chickpeas.
If you don’t have hemp hearts, it’s fine to skip them or substitute a small amount of finely chopped walnuts for a similar texture and flavor.
White sweet potato spirals are mildly sweet and make a lovely base for Italian-style sauces. I cook them like pasta — a quick boil for 4–5 minutes depending on how tender you like them. If you prefer a bit of bite or crispness, sauté the spirals briefly instead of boiling.
The neutral color and noodle-like shape mean they can easily stand in for traditional pasta if you’re looking for a gluten- and grain-free alternative.
This recipe is a great option when you want a hearty pasta-style meal that sneaks in more plants and plant protein. If you can’t find pre-spiralized white sweet potatoes, you can spiralize your own or serve the bolognese over any vegetable noodle, roasted vegetables, or even mashed or baked sweet potato.
Leftovers store well when you keep the sauce and spirals separate. Refrigerate for 3–4 days and reheat gently on the stove.
If you make this Chickpea & Hemp Heart Bolognese with White Sweet Potato Spirals, I’d love to hear how it turned out and what toppings you used. Fresh basil, extra vegan parmesan, or a sprinkle of hemp hearts on top are all excellent finishing touches.
Enjoy a comforting, nutrient-dense bowl that’s satisfying and simple to prepare — perfect for weeknights or a relaxed weekend meal.
Chickpea & Hemp Heart Bolognese with White Sweet Potato Spirals
- Author: Flora & Vino
- Total Time: 30 mins
- Yield: 2 servings
- Diet: Vegan
Description
Protein-packed chickpea and hemp heart bolognese paired with white sweet potato spirals. A plant-based, gluten- and grain-free alternative to classic pasta, full of texture and savory tomato flavor.
Ingredients
- 1 (15-oz) can garbanzo beans (chickpeas), drained, rinsed, and patted dry
- Avocado oil spray (or a tablespoon of oil)
- 1/4 cup hemp hearts (or 1/4 cup finely chopped walnuts)
- 1 (15-oz) can tomato sauce or strained tomatoes
- 1 tablespoon dried or fresh oregano
- Pinch Himalayan sea salt (or regular sea salt), to taste
- 1/2 teaspoon garlic powder
- 1 tablespoon vegan parmesan cheese, plus extra for serving
- 1 package white sweet potato spirals (or spiralize 1 large white sweet potato)
For serving:
- Vegan parmesan
- Fresh basil
- Extra hemp hearts
Instructions
- Spray a large saucepan with avocado oil spray (or add a tablespoon of oil) and heat over medium-high.
- In a bowl, toss the rinsed and dried chickpeas with oregano, salt, garlic powder, hemp hearts, and vegan parmesan so they are evenly coated.
- Add the seasoned chickpeas to the hot pan and cook 8–10 minutes, stirring occasionally, until they become lightly golden and a bit crisp.
- Lower the heat to medium-low and stir in the tomato sauce and a little extra vegan parmesan. Combine well.
- Bring the sauce to a gentle simmer, then reduce heat to low. Cook until the sauce thickens, about 5–10 minutes, stirring frequently.
- Taste and adjust seasonings — add more oregano, garlic, or vegan parmesan as desired.
- Meanwhile, bring a large pot of water to a boil. Add the white sweet potato spirals and cook 4–5 minutes: 4 minutes for al dente, 5 minutes for tender spirals. Drain and set aside. Alternatively, sauté spirals briefly for a firmer texture.
- Serve the spirals on plates, top with chickpea and hemp heart bolognese, and garnish with vegan parmesan, fresh basil, and extra hemp hearts.
- Store leftover sauce and spirals separately in the refrigerator for 3–4 days. Reheat gently before serving.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Entree, Pasta
- Method: Stovetop
- Cuisine: Vegan, Gluten-Free, Grain-Free
This post was sponsored by a veggie noodle company; the recipe and words are the author’s own. Thank you to the sponsors who help support the creator’s work.
Disclosure: Some product mentions may be affiliate links, which help support the author at no extra cost to you.