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  • 2 orange sweet potatoes
  • 100 g red lentil pasta (I used the brand, Happy Earth People - feel free to use black bean pasta or simply just use chickpeas, black beans or lentils in whole form!)
  • 1/2 walnuts (toasted)
  • 1 tbsp pecan nut butter (feel free to use almond, peanut or tahini butter)
  • 1 tbsp nutritional yeast
  • 1/2 small lemon
  • 1 tsp hemp seeds
  • 1/4 tsp soy sauce (liquid aminos or tamari also work)
  • 1-2 tbsp water
  • Fresh coriander (rocket and lemon to garnish)


  • Preheat the oven to 200 degrees Celsius.
  • Wash the potatoes and place them on a baking tray lined with tin foil or a baking sheet. Prick some holes in sweet potatoes with a fork.
  • When the oven is ready, pop the sweet potatoes in for about 45-60 minutes. Check them around the 45-minute mark by piercing them with a fork to see if they're ready.
  • While the potatoes are roasting away, make the pasta. Boil a pot with hot water. Add the pasta and cook for about 6-8 minutes (depending on your pasta brand).
  • Make the hemp seed & pecan nut sauce by mixing the pecan nut butter, nutritional yeast, lemon, hemp seeds, soy sauce and water in a small bowl. Mix until smooth. Add more water to create a thinner consistency if needed.
  • Toast the walnuts over a high heat over the stove until lightly browned. Toss them frequently to ensure even toasting.
  • Take the sweet potatoes out the oven and cut length ways down the center. Fill the middle with the pasta, a dollop of the sauce and a sprinkle of nuts. Top with fresh coriander, peppery rocket and a squeeze of lemon.


Adapted from Francesca Annenberg