![Kale & Mushroom Sweet Potato Noodles with Tahini Miso Sauce [vegan] [gluten free] by The Flexitarian](https://theflexitarian.co.uk/wp-content/uploads/2016/03/Kale-Mushroom-Sweet-Potato-Noodles-with-Tahini-Miso-Sauce-vegan-gluten-free-by-The-Flexitarian-v800-300x300.jpg)
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.
Equipment
spiraliser or Julienne peeler
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 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
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