You don’t realize how much bang you can get for your buck until you get a spiralizer. Who knew there were so many noodles hiding inside of a regular sweet potato? Whereas we’re used to sitting down to a baked potato and devouring the whole thing in one sitting (nothing wrong with that), spiralizing really stretches out your ingredients, especially when you can add a few more vegetables in the mix to make it more exciting.
This recipe feeds two and cooking it in plentiful ghee helps keep you full until the next meal (plus, it’s delicious).
Sweet potatoes are rich in the powerful antioxidant beta-carotene, which converts to Vitamin A, an important nutrient for gastrointestinal and skin health, as well as immunity. Vitamin A is also anti-inflammatory and anti-cancer, and the darker the potato, the more of these compounds it contains (if you can find purple sweet potatoes, go for those too, it’ll make a wild-looking noodle dish).
Sweet potatoes are antioxidant-rich foods that, contrary to popular belief about potatoes, can help stabilize blood sugar and are actually a fine option for diabetics. Additionally, they’re a good source of Vitamin C, which I think we all could use a little more of this stressful time of year. Our bodies deplete Vitamin C when we’re stressed, so it’s extra important to get it in your diet when you’re not feeling so hot.
This recipe is super easy and a great way to get some veggies in at lunch or dinner. I use a Paderno spiralizer I got on Amazon. I like how it has suctioned feet to stick to the counter while you’re working, and it’s pretty simple to clean.
- 2 cups kale
- 1 tsp grapeseed oil
- ⅛ tsp salt
- 3 tbsp ghee, divided
- ½ onion, chopped
- 4 oz cremini mushrooms, chopped
- 1 clove garlic, minced
- 1 sweet potato, spiralized
- 2 tbsp vegetable broth (or water)
- 1 tsp parsley
- ¼ cup pumpkin seeds
- Remove stems from kale and tear or chop into bite-sized pieces. Toss in a bowl with grapeseed oil and salt. Massage with your fingers and make sure all pieces are coated.
- Over medium-high heat in a large skillet, saute kale for 3-4 minutes until crisp. Set aside, spread out on a plate (if in a pile, the steam will cause them to wilt).
- In the same pan, reduce heat to medium-low, melt 2 tbsp ghee and add onion and mushrooms. Cook until onions are translucent, about 5 minutes. Add garlic and cook for 1 more minute, until fragrant. Add vegetable broth with sweet potato and stir to coat. and saute for about 7 minutes until desired softness is reached. Stir in parsley and remove from heat.
- To serve, place sweet potatoes in a bowl and top with crispy kale and pumpkin seeds.