Loaded with veggies, this spiralized sweet potato vegetable noodles recipe achieves superfood status with the addition of spinach. Look for large, straight sweet potatoes to make the longest veggie noodles.
I found this dish easy tomake and bursting with flavour, it is also gluten free, nut free, high in calcium and fiber, give it a go and key me know what you think.
Ready to eat in approx 40 mins.
- 2 pounds sweet potatoes, peeled
1 leek, sliced,
- 3 large eggs, beaten
- 1 cup grated Parmesan cheese
- A few sprays of low fat cooking spray
- 3 strips center-cut bacon, chopped
- 2 cloves garlic,
- 1 cup of baby spinach leav
Put a large pot of water on to boil.
- You can buy the ‘swoodles’ pre spiralized but if using a spiral vegetable slicer or julienne vegetable peeler, cut sweet potatoes lengthwise into long, thin strands
- Cook the sweet potatoes in the boiling water, gently stirring once or twice, until just starting to soften but not completely tender, 1½ to 3 minutes. Reserve ¼ cup of the cooking water, then drain. Return the noodles to the pot, off the heat. Combine eggs, Parmesan, salt, pepper and the reserved water in a bowl; pour over the noodles and gently toss with tongs until evenly coated.
- Heat oil in a large skillet over medium heat. Add bacon and leek and cook, stirring often, until the liquid has evaporated, 6 to 8 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add spinach and cook, stirring, until wilted, 1 to 2 minutes. Add the vegetables to the noodles and toss to combine. Top with a generous grinding of pepper.
- Equipment: Spiral vegetable slicer