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

Name: Kale & Mushroom Sweet Potato Noodles with Tahini Miso Sauce [vegan] [gluten free]
Prep time: 15 min
Total time: 15 min
Ingredients: 400g sweet potatoes [14 oz]; 100g red kale [3.5 oz]; 100g black kale [3.5 oz]; 150g mushrooms [5.3 oz]; 400g can chickpeas [14 oz]; 2 large garlic cloves (crushed); 3 shallots (finely sliced); 3 Tbsp olive oil; TAHINI MISO SAUCE:; 75ml tahini [2 1/2 fl oz / US 1/3 cup]; 150ml water [5 fl oz / US 2/3 cup]; 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

Published on March 11, 2016 | In Asian | By theflexitarian |

0 Comments

- Prep Time
- 15 Minutes
- Cook Time
- 15 Minutes
- Difficulty Level

Hello there! If you are new here, you might want to subscribe to the RSS feed for updates on this topic.

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.

Dairy-Free, Egg-Free, Gluten-Free, High Fibre, Vegan

Email
Save

Ingredients

400g sweet potatoes [14 oz]
100g red kale [3.5 oz]
100g black kale [3.5 oz]
150g mushrooms [5.3 oz]
400g can chickpeas [14 oz]
2 large garlic cloves (crushed)
3 shallots (finely sliced)
3 Tbsp olive oil
TAHINI MISO SAUCE:
75ml tahini [2 1/2 fl oz / US 1/3 cup]
150ml water [5 fl oz / US 2/3 cup]
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

Instructions

Peel and spiralise the sweet potato. If you do not have a spiraliser you can also use a julienne peeler.
Make 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 roughly chopped mushrooms, red kale and black kale to the frying pan. Cook for 3 mins.
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.
Check 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.