Beautiful sweet potatoes become “pasta” noodles with sautéed garlic and spinach, topped with vegan parmesan 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!
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.
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
1cupyellow onion (chopped)
5garlic cloves, medium (minced)
¼cupvegetable broth unsalted, preferably homemade
1sweet potato, large (spiralized)
2cupsspinach chopped
¼cupwalnut parmezan link in directions
2tbspbasil chopped
¼tspsalt (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.
