Just wanting something quick to eat but that’s also nutritious?  Then this could be your dish- Vegan avocado noodle bowl.  Sweet potato noodles with beetroot and zucchini and topped with an avocado sauce. Sprinkle some extra hemp seeds on top. Hemp seeds are rich in healthy fats and essential fatty acids as well as being a great source of protein. So whether you’re wanting to eat less meat or are vegan this is your dish.

Vegan avocado noodle Bowl


200 grams Purple Sweet Potato Noodles (I used ECO ORGANICS)
1 tablespoon olive or coconut oil, for cooking noodles
Pinch Sea Salt, for noodle water
2 to 3 tablespoons Hemp Oil 
2 tablespoons Coconut or Olive Oil
1/2 cup Raw Beetroot, peeled and grated
1/2 to 1 cup Zucchini (courgette), thinly sliced
1 tablespoon Garlic infused Olive Oil or 1 clove Garlic, crushed
Sea Salt and Black Pepper, to taste
2 to 3 tablespoons Hemp Seeds


1 large Avocado, flesh only
1/2 cup Natural Coconut Yogurt
2 tablespoons Hemp Oil
juice of 1 Orange
Sea Salt and Black Pepper, to taste


Half fill a medium saucepan with water. Add a pinch of salt and 1 tablespoon oil of choice then put saucepan on stove over high heat and bring to the boil. Once boiling add the noodles to the saucepan, reduce heat to medium  and simmer gently for 6 – 8 minutes, stirring occasionally.

Make the avocado sauce. Into a food processor or blender add avocado, yogurt, oil and orange juice. Blend until smooth, scraping down sides of bowl if needed (make sure motor is turned off before doing this). Season with salt and pepper, stir through and set aside.

 When cooked, drain the noodles and run under cold water briefly, shake in drainer then put the noodles into a bowl and drizzle over  the hemp oil and stir through.

Put the saucepan back onto the stove. Add the coconut or olive oil, beetroot, zucchini and the garlic oil or garlic.  Cook over a medium heat for 3 – 5 minutes, stirring occasionally. Season with salt and pepper to taste.

Pour half the avocado mixture into the noodles and stir though. Divide the mixture into 2 bowls, drizzle over some of the remaining sauce and sprinkle with hemp seeds. Serve