Chicken Beetroot Spaghetti

Beetroot Spaghetti with Chicken and Cashew Cream

30 min. 2 serv.
11 ratings

If you’re looking for a rich alternative to a traditional spaghetti meal, this is a must-try. Delicious beets are topped with sweet spices and a coconut “cream” sauce to soothe your tastebuds into a new favorite comfort food. Plus, beets are great at lowering inflammation and boosting your mental game. High in dietary nitrates, this recipe makes for a great post-workout meal.

Gluten Free icon Paleos icon
CALORIES: 640

INGREDIENTS

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1 Tbsp Olive oil
500 g Beetroot, made into spaghetti using a spiralizer or cut into thin strips
2 Tbsp Cinnamon
1/2 Tsp Sea salt
1/2 Tsp Black pepper
2 Chicken breast

Cashew Cream

1 Cup Cashews, roasted and unsalted
1/2 Cup Coconut milk, Light (can)
Pinch Sea salt

DIRECTIONS

Did you know?

There are plenty of options for cooking beets. You can eat them raw, cooked or roasted. When eaten raw, beet are firm, crunchy and mildly sweet-tasting. They can be used to make beets juice or added to smoothies and salads. Eating them raw ensures that they retain their nutrients and helps preserve their natural flavor.

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