Kale & Mushroom Sweet Potato Noodles with Tahini Miso Sauce [vegan] [gluten free]

Instructions

1. Peel and spiralise the sweet potato. If you do not have a spiraliser you can also use a julienne peeler.
2. Make tahini miso sauce by mixing together in a bowl the tahini, water, miso, lemon juice, maple syrup and grated ginger.
3. Heat olive oil to a large frying pan. Add shallots and garlic. Fry gently for 2 mins.
4. Remove thicker stalks from kale.
5. Add roughly chopped mushrooms, red kale and black kale to the frying pan. Cook for 3 mins.
6. Add sweet potato, chickpeas and tahini miso sauce to the vegetables. Mix well. Cook covered under medium heat for 6-10 mins until sweet potato noodles are tender.
7. Check pan often so the mixture does not stick to the bottom of the pan.
8. Serve straightaway with toasted sesame seeds and freshly chopped parsley leaves on top.

• Servings : 4
• Ready in : 30 Minutes
• Course : Pasta & Noodles, Quick & Easy
• Recipe Type : April Recipes, December Recipes, February Recipes, January Recipes, March Recipes, November Recipes, October Recipes, September Recipes
• Ingredient : Chickpeas, Kale, Mushrooms, Sweet Potato