Ingredients

The following ingredients have 4 Servings
  • 4 oz pepperoni (uncured)
  • 2 sweet potatoes (small/med chopped into 1/2” pieces (about 3 cups worth))
  • 2 Tbsp coconut oil (or olive oil)
  • Sea salt and black pepper
  • 1 red bell pepper (large, chopped)
  • 1 1/4 cup mushrooms (sliced - I used small white button mushrooms)
  • 3-4 cloves garlic (minced)
  • 1 1/2 tsp Italian seasoning
  • 1/2 tsp onion powder
  • 1 1/2 cups marinara sauce (or pizza sauce)
  • 3 Tbsp nutritional yeast (for a cheesy flavor*)
  • Crushed red pepper for extra spice (optional)
  • Fresh herbs for garnish (basil or parsley)

Instruction

  • Divide pepperoni in half and chop one half, leave the other half in thin circles.
  • Heat a large non-stick heavy skillet over med-high heat. You’ll need a lid for this recipe as well.
  • Add the coconut or olive oil to the skillet, then add the chopped sweet potatoes, sea salt and pepper. Stir to coat with oil and cook uncovered for about 2 minutes, or until they begin to turn golden.
  • Cover the skillet and continue to cook potatoes for 2 more minutes. Uncover, stir, and repeat if necessary until potatoes are golden brown.
  • Add in the peppers, mushrooms and garlic, stir. Add the chopped pepperoni, Italian seasoning and onion powder and continue to cook/stir until veggies are soft.
  • Meanwhile, stir the nutritional yeast into the marinara or pizza sauce. Once veggies are softened, pour this mixture over veggies evenly and stir to combine. Lower the heat to a simmer, and place the remaining pepperoni over the top as if you were topping a pizza.
  • Cover skillet and allow to simmer until heated through and bubbly - a couple of minutes. Serve immediately and enjoy!