Serves: 2
  • 4 tbsp. coconut oil
  • 3 large sweet potatoes (washed and peeled)
  • 8 mushrooms
  • 1 bag spinach
  • 2 red onions
  • ½ cup. whole black olives
  • 3 tbsp. light tahini
  • 3 tbsp. tamari
  • Juice from a fresh lemon
  • 2 tbsp. water
  1. Spiralize or julienne the sweet potatoes and place in a bowl.
  2. Place the sauce ingredients into a food processor or blender and blend until smooth.
  3. Chop the mushrooms into quarters and dice the red onion.
  4. Add 2 tbsp of coconut oil to a medium pan on a moderate heat and gently saute the mushrooms and red onion.
  5. Add the spinach and the sauce.
  6. In a wok (if you don’t have a wok, use a large pan), add 2 tbsp of coconut oil on a moderate heat, add the sweet potato noodles and cook until soft (this takes around 10-12 mins), ensure that you are stirring regularly.
  7. Add the sauce and spinach to the sweet potato noodles and olives to serve.
Recipe by Haleo at