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

Print Recipe Add to Shopping ListAdd to Shopping List Pin Recipe

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.

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

Hands Free Mode(Switch on to prevent your screen from going dark)

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

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/

DID YOU MAKE THIS RECIPE? Leave a review in the comments below! or share it on Instagram tagging @theflexitarianuk.

I cannot wait to see your posts!