Sweet Potato Noodles with Garlic & Kale
Rating
4.8 out of 5 stars
(20)
Ingredients
3-4 servings
- 2 medium sweet potatoes, spiralized
- 1 to 2 tablespoons extra-virgin olive oil, enough to well coat the pan
- 3 garlic cloves, thinly sliced
- ¼ teaspoon red pepper flakes, more as desired
- 2 to 3 tablespoons water
- 4 cups baby kale (or thinly sliced lacinato kale)
- sea salt and freshly ground black pepper
- squeezes of fresh lemon juice, as desired
- ⅓ cup fresh basil, sliced
- dollops of pesto (this recipe with basil in place of kale)
- 2 tablespoons hemp seeds or toasted pine nuts
- grated pecorino cheese, optional
How would you rate this recipe?
Preparation
Step 1
Peel the sweet potatoes. Slice in half and cut the pointy tips off. Place in the spiralizer and spiralize into noodles. Alternatively, you can use a julienne peeler (although this is more difficult, so I recommend spiralizing).
Step 2
Heat the oil in a large deep skillet over medium heat. Add the garlic and cook until the garlic slices are lightly golden brown, about 5 minutes, reducing the heat if necessary (if the olive oil is bubbling too much, turn the heat down, you do not want the garlic to burn). Add a few generous pinches of salt, red pepper flakes, and a few grinds of freshly cracked black pepper.
Step 3
Add the sweet potato noodles and toss to coat. Let cook for 2 minutes, gently tossing and scraping down the sides of the pan.
Step 4
Add 2 to 3 tablespoons of water and toss again to ensure that nothing is sticking to the bottom of the pan. Cover and let the sweet potato noodles continue for 5 more minutes or until they start to soften and are tender but still have a crisp “al dente” bite. Check and toss occasionally so that they cook evenly. Be careful not to overcook or they will start to break apart (this happens quickly).
Step 5
During the last minute of cooking, stir in the kale so that it wilts into the noodles. Remove from heat and transfer to 3 or 4 bowls.
Step 6
Serve with the fresh basil, a dollop of pesto, hemp seeds or pine nuts, and pecorino cheese, if desired.
Step 7
Save recipe for the next time?
Chef's notes
Note:
if you don't have a spiralizer, this recipe would also be delicious with spaghetti squash instead of the sweet potato. Add pre-roasted spaghetti squash in step 3 and then skip step 4 - the spaghetti squash will not need the extra water or the extra cook time.
