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
One of my favourites here, so here goes
Some low calorie spray
- 1¼kg beef mince
- 2 onions , finely chopped
- 2 garlic cloves, finely chopped
- 1 tbsp tomato purée
- 4 tbsp Worcestershire sauce
For the mash
Heat 1 tbsp oil in a large saucepan and fry the mince until browned – you may need to do this in batches. Set aside as it browns. Put the rest of the oil into the pan, add the vegetables and cook on a gentle heat until soft, about 20 mins. Add the garlic, increase the heat and cook for a few mins, then return the beef to the pan and boil to reduce it slightly before adding the stock, Worcestershire sauce and herbs. Bring to a simmer and cook, uncovered, for 45 mins. By this time the gravy should be thick and coating the meat. Check after about 30 mins – if a lot of liquid remains, increase the heat slightly to reduce the gravy a little. Season well, then discard the bay leaves and thyme stalks.
Meanwhile, make the mash. In a large saucepan, cover the potatoes in salted cold water, bring to the boil and simmer until tender. Drain well, then allow to steam-dry for a few mins. Mash well with the milk and then season with some salt and pepper.
Spoon meat into 2 ovenproof dishes. Pipe or spoon on the mash to cover. If eating straight away, heat oven to 220C/200C fan/gas 7 and cook for 25-30 mins, or until the topping is golden
Then enjoy, I know some people like to use some cheese fir topping but I was trying to watch the calories. Try it out and let me know what you think