Prepare healthy and nutritious meals one step at a time

Sweet Potato Noodles with Kale, Swiss Chard, Roasted Onions and Garlic

0154367d3ebe1c3c601fb1fcec172b5f3e11a94291

Welcome to my blog and my first blog post.  I wanted to share one of my favorite recipes as my first post on the blog.  I have been a vegetarian, well you could say I’m more of an Ovo- pescatarian (I eat eggs and fish occasionally), for over 12 years and I absolutely love to find creative ways to eat vegetables.  

A year ago, as a was searching the internet, I stumbled upon the Inspiralized website.  I was in heaven.  Ali has an incredible gift of creating amazing dishes with the Spiralizer.  I was hooked and ordered my Paderno Spiralizer and away I went at creating my first dish.  

Well, this dish quickly became a favorite of mine and the Spiralizer became my most treasured kitchen gadget.   I love this dish because it is full of flavor, hearty, aromatic and high on the nutrition scale.   Sweet potatoes pack a walloping dose of vitamins A, C and manganese and can help to improve the regulation of blood sugar.  

Kale and Swiss Chard also offer high levels of vitamin K, A and C.  The sweet potato, kale, Swiss chard, onions and garlic are packed with antioxidants and anti-inflammatory nutrients and just a squeeze of lemon helps to further enhance these properties.

So enjoy knowing that your body is truly benefiting from this flavorful and nutrient dense meal.  This dish can easily pair with meat or enjoyed without meat on meatless days or as vegan meal.  I hope you enjoy it as much as I do. 

So let’s begin our meal.  

Start by peeling garlic and cut lengthwise.  Peel and cut onions into quarters and pull apart to separate its layers.  Place garlic and onions in an oven safe dish for roasting. Season with salt, pepper and drizzle with a tablespoon of Avocado oil.

Coat the onions and garlic with oil.
Roast in oven at 425 degrees for 25 mins until golden brown.

Spiralize the sweet potatoes

In a large heated pan add 2 tablespoons coconut oil sauté sweet potatoes for 2 minutes to coat with oil.

Add swiss chard, kale and roasted onions and garlic.
Add 3 tablespoons vegetable stock, squeeze 1/2 lemon over the greens.
Cover and let steam (do not stir at this point). This gives the sweet potato time to cook while the veggies steam. Leave covered and steam for 10-12 mins on low.

Remove cover and gently toss greens and sweet potatoes together.
The sweet potatoes will be al dente and the kale and Swiss chard will be steamed to perfection.

Serve immediately and enjoy!!!

 

5.0 from 1 reviews
Sweet Potato Noodles with Kale, Swiss Chard, Roasted Onions & Garlic
 
Prep time
Cook time
Total time
 
A delicious and creative way to enjoy sweet potatoes.
Author:
Ingredients
  • 2 large Sweet Potatoes with skin- organic if possible
  • 2 cups Kale- chopped
  • 2 cups Swiss Chard- chopped
  • 6 cloves of Garlic
  • 3 medium Onions
  • ½ Lemon
  • 1 Tbsp Avocado oil- can sub Olive oil
  • 2 Tbsp Coconut oil
  • 3 Tbsp Vegetable broth- can sub bullion cube stock, water or chicken stock
  • Salt - as needed
  • Pepper- as needed
Instructions
  1. Peel garlic and cut lengthwise.
  2. Peel and cut onions into quarters and pull apart to separate its layers.
  3. Place garlic and onions in an oven safe dish for roasting. Season with salt, pepper and drizzle with a tablespoon of Avocado oil.
  4. Coat the onions and garlic with oil.
  5. Roast in oven at 425 degrees for 25 mins until golden brown.
  6. Spiralize the sweet potatoes
  7. In a large heated pan add 2 tablespoons coconut oil sauté sweet potatoes for 2 minutes to coat with oil.
  8. Add swiss chard, kale and roasted onions and garlic.
  9. Add 3 tablespoons vegetable stock, squeeze ½ lemon over the greens.
  10. Cover and let steam (do not stir at this point). This gives the sweet potato time to cook while the veggies steam. Leave covered and steam for 10-12 mins on low.
  11. Remove cover and gently toss greens and sweet potatoes together.
  12. The sweet potatoes will be al dente and the kale and Swiss chard will be steamed to perfection.
  13. Serve immediately and enjoy!!!
Notes
I used organic sweet potatoes with the skin. If you don't have organic sweet potatoes you can choose to remove the skin.
This meal can easily be paired with a meat or fish.
The oil can be substituted for your favorite oil of choice

 

What is your favorite dish to make with sweet potatoes?

Sharing is caring...
Share on Yummly45Pin on Pinterest3Tweet about this on TwitterShare on Facebook2Share on Tumblr0Share on StumbleUpon1Share on Google+0Share on LinkedIn0Share on Reddit0Print this pageEmail this to someone

4 Comments

  1. Kimberly Kimberly
    August 30, 2017    

    I made this recipe today and I loved it! I used only swiss chard (since I didn’t have kale) and omitted the lemon. I also used Japanese sweet potato instead of regular orange sweet potato. The cooking time is less with Japanese sweet potato. It’s a great vegan and gluten free lunch! Thank you!

  2. January 8, 2016    

    I definitely will. Thank you for sharing.

  3. Yvonne Yvonne
    April 30, 2015    

    This looks god and I know it will taste good too. I will certainly follow this blog. I will try this recipe and give my comments on how it tasted. This seems like a good site to follow.

    • April 30, 2015    

      Thank you Yvonne. I hope you enjoy it.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

I’m a proud contributor to The Casual Veggie E-cookbook. On sale now!

Miss a post or just need a weekly recap? Subscribe to receive a weekly recap in your inbox every Friday.

Follow me on bloglovin

Wholesome and Savory Eats

Archives

Search by Category

my foodgawker gallery
TASTESPOTTING: View my Gallery

Follow me on Twitter

Affiliate links

Ebates Coupons and Cash Back
Best Vegan Handbag

Affiliate disclosure statement:

The links above and in some of my blog posts contain affiliate links. I will receive a small commission if you make a purchase after clicking on my links. Any commission I receive will be used to help maintain my website. Thank you in advance. Your support is truly appreciated.
Content Protection by DMCA.com

Copyright policy

Recipes, images and blog posts from Wholesome and Savory Eats are original unless specified or credited with a link or information from the original source. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish a recipe, please re-write the recipe in your own words, or just simply link back to the blog post for the recipe. Thank you so much.