Avocado Pasta stuffed Portobello Mushrooms with Sweet Potato Shoestring Fries

These avocado pasta stuffed portobello mushrooms topped with sweet potato fries will please anyone for any meal of the day.

2 portobello mushroom caps
1 tsp. olive oil
1 large tomato, sliced
2 avocados
1/2 lime, juiced
1 c. parsley, loosely packed
1/4 c. nutritional yeast
1 small sweet potato
Pinch of cajun
6 oz. uncooked spaghetti (gluten-free if desired)
Cracked black pepper to taste
Sea Salt to taste

View the full recipe at Radiant Rachels →