Spiralized Sweet Potatoes with Pesto + Sausage

Love these Pesto + Sausage Sweet Potato Noodles for an easy weeknight meal that you can throw together in a pinch!

Prep: 10 minsCook: 15 minsTotal: 25 mins
Servings: 4 1x


  • 2 sweet potatoes, spiralized with smallest blade
  • 1 red bell pepper
  • 1 sweet onion, coarsely chopped
  • 2 tablespoons refined coconut oil (or favorite cooking tree)
  • 1/4 cup water
  • 4 pre-cooked chicken sausage links, cut in 1/2″ rounds
  • 1/2 cup pesto
  • 1 oz. feta, crumbled
  • 1 tablespoon hemp hearts


  1. Wash and cut the ends off your sweet potatoes.
  2. Spiralize your sweet potatoes with the smallest noodle blade.
  3. Remove the center and seeds from the bell pepper and cut it into slices. Then cut the pepper slices in half.
  4. Coarsely chop the onions.
  5. Place 1 tablespoon coconut oil in a large pan over medium-high heat.
  6. Add the sweet potatoes and toss frequently with tongs.
  7. After three minutes, add the water and continue to toss for 3 minutes until all the water is evaporated.
  8. In a separate, medium pan, place 1 tablespoon of coconut oil over medium-high heat.
  9. Add the peppers and onions to the smaller pan and cook, stirring occasionally until the onions are reduced and beginning to caramelize, about 5-7 minutes.
  10. Add the sausage rounds to the peppers pan and continue to cook for 5 – 7 minutes until the onions are caramelized and the sausage is browned.
  11. Once the water is evaporated from the sweet potatoes, add the pesto and toss with your tongs until the noodles are well coated.
  12. Plate your sweet potato noodles, top with the peppers, onions, and sausage mixture.
  13. Crumble feta and sprinkle with hemp hearts.


Serving: Calories 438; Fat 31.9g (Sat 12.5g); Protein 18.1g; Carb 20.9g (net carb 16.4g); Fiber 4.2g; Sodium 657mg

© The Toasted Pine Nut