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

Sweet potato noodles are so satisfying and make a perfect healthy alternative to pasta.

Sweet potato noodles are so satisfying and make a perfect healthy alternative to pasta.

Fuss-free, this recipe can be on the table in 30 mins.

I used red and black kale. The red kale came in my weekly vegetable box and I am not sure you can find it in the supermarket. Feel free to substitute for regular kale.

The tahini miso sauce adds a delicious touch of light creaminess without the need for dairy.

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

Sweet potato noodles are so satisfying and make a perfect healthy alternative to pasta.

5 from 1 vote

DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Vegan Recipes

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Pasta & Noodles, Quick & Easy

Cuisine Asian

Servings 4 people

Calories 452 kcal

Equipment

spiraliser or Julienne peeler

frying pan

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Watch How To Make This Recipe

Ingredients

 

MetricUS Customary

 

1x2x3x

• 400 g sweet potatoes
• 100 g red kale
• 100 g black kale
• 150 g mushrooms
• 400 g can chickpeas
• 2 large garlic cloves – crushed
• 3 shallots – finely sliced
• 3 Tbsp olive oil

TAHINI MISO SAUCE:

• 75 ml tahini
• 150 ml water
• 1 1/2 Tbsp sweet white miso
• 1 Tbsp maple syrup
• juice of 2 lemons
• 1 thumb of ginger – grated

TO SERVE:

• toasted sesame seeds
• parsley

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Instructions

 

• Peel and spiralise the sweet potato. If you do not have a spiraliser you can also use a julienne peeler.
• Make the tahini miso sauce by mixing together in a bowl the tahini, water, miso, lemon juice, maple syrup and grated ginger.
• Heat olive oil to a large frying pan. Add shallots and garlic. Fry gently for 2 mins.
• Remove thicker stalks from kale.
• Add the roughly chopped mushrooms, red kale and black kale to the frying pan. Cook for 3 mins.
• Add the 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.
• Check the pan often so the mixture does not stick to the bottom of the pan.
• Serve straightaway with toasted sesame seeds and freshly chopped parsley leaves on top.

Nutrition

Serving: 250gCalories: 452kcalCarbohydrates: 52gProtein: 14gFat: 24gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 12gSodium: 606mgPotassium: 1020mgFiber: 10gSugar: 10gVitamin A: 19216IUVitamin C: 66mgCalcium: 185mgIron: 4mg

Keyword kale, mushroom, sweet potato

Find this recipe online:

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

https://theflexitarian.co.uk/recipe-items/kale-mushroom-sweet-potato-noodles-tahini-miso-sauce-vegan-gluten-free/

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