Garlicky Sweet Potato Noodles with Spinach

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< 1 min read
Summary

Beautiful sweet potatoes become “pasta” noodles with sauteed garlic and spinach, topped with vegan parmezan in this easy and delicious spiralizer recipe. Are your kids picky eaters? This dish is a fun way to sneak in some nutrient-dense veggies!

Yields2 ServingsPrep Time15 minsTotal Time15 mins

Ingredients

 1 cup yellow onion (chopped)
 5 garlic cloves, medium (minced)
 ¼ cup vegetable broth unsalted, preferably homemade
 1 sweet potato, large (spiralized)
 2 cups spinach chopped
 ¼ cup walnut parmezan link in directions
 2 tbsp basil chopped
 ¼ tsp salt (optional)
  ground black pepper (optional) to taste

Directions

1

Cut the pointy tips off of the sweet potato. Place in the spiralizer and turn them into noodles. Alternatively, you can use a julienne peeler.

2

Heat a large stovetop pan on medium-high. Add the onions, stirring continuously until translucent, about 3–4 minutes.

3

Add the garlic and cook for 30–60 seconds.

4

Deglaze the pan with the vegetable broth.

5

Add the sweet potato noodles and toss to coat. Let cook for 2 minutes, gently tossing and scraping down the sides of the pan.

6

Add 2 to 3 tablespoons more of vegetable broth of water as needed to keep the sweet potatoes from sticking. Cover and let the noodles continue to cook for 5 more minutes or until they start to soften and are tender but still have a crisp, al dente bite. Check and toss occasionally so that they cook evenly. Be careful not to overcook or they will start to break apart.

7

Once the potatoes are al dente, toss in the spinach and stir gently until wilted.

8

Serve with fresh basil and top with our Vegan Walnut Parmezan.

Chef's Notes

Substitutions
Instead of sweet potato use Russet.

In place of spinach use your favorite leafy green vegetable.

Substitute nutritional yeast for the Vegan Walnut Parmezan.

Instead of basil, use parsley.

Add more deliciousness and nutrition
Add cooked lentils to the dish.

Top with baked tofu or tempeh.

Add crumbled tempeh while cooking the sweet potatoes.

Add more veggies, like red peppers, broccoli, or cauliflower.

Ingredients

 1 cup yellow onion (chopped)
 5 garlic cloves, medium (minced)
 ¼ cup vegetable broth unsalted, preferably homemade
 1 sweet potato, large (spiralized)
 2 cups spinach chopped
 ¼ cup walnut parmezan link in directions
 2 tbsp basil chopped
 ¼ tsp salt (optional)
  ground black pepper (optional) to taste

Directions

1

Cut the pointy tips off of the sweet potato. Place in the spiralizer and turn them into noodles. Alternatively, you can use a julienne peeler.

2

Heat a large stovetop pan on medium-high. Add the onions, stirring continuously until translucent, about 3–4 minutes.

3

Add the garlic and cook for 30–60 seconds.

4

Deglaze the pan with the vegetable broth.

5

Add the sweet potato noodles and toss to coat. Let cook for 2 minutes, gently tossing and scraping down the sides of the pan.

6

Add 2 to 3 tablespoons more of vegetable broth of water as needed to keep the sweet potatoes from sticking. Cover and let the noodles continue to cook for 5 more minutes or until they start to soften and are tender but still have a crisp, al dente bite. Check and toss occasionally so that they cook evenly. Be careful not to overcook or they will start to break apart.

7

Once the potatoes are al dente, toss in the spinach and stir gently until wilted.

8

Serve with fresh basil and top with our Vegan Walnut Parmezan.

Garlicky Sweet Potato Noodles with Spinach