I had a lone sweet potato that needed using last week and decided to break out my spiralliser as I haven’t used it in a long time. I grabbed a few vegetables to go with the spirallised potato and loved the end result. In fact, I posted a photo of the dish the first time I made it and had a number of requests for the recipe.
I’ve since made the dish 3 more times so I could write up the quantities and I’m not tired of it yet..always a good sign! If you don’t have a spiralliser you can use a Y vegetable peeler to get thin strips of potato…they’ll just be a wider noodle but will still work well.
The dressing I used for this dish is my creamy lemon & basil tahini dressing which gives a real freshness to the dish, however, if you have a favourite dressing go ahead and use that.
Sweet potatoes are high in vitamin C so can help strengthen the immune system. They help keep blood sugar levels balanced due to containing a high level of slow release carbohydrate.
Serves 1, easily doubled.
-2 tsp. olive oil or avocado oil
-3/4 cup chestnut mushrooms, cleaned and sliced
-2 cups shredded kale, washed
-1 small sweet potato, peeled & spirallised
-5 cherry tomatoes, washed & halved
-2 Tbsp. creamy lemon & basil tahini dressing
-salt & pepper to taste
How To Make
Place the oil in a large shallow pan or wok and warm over a medium heat.
Add the mushrooms to the warmed oil – the mushrooms will soak up the oil like a sponge but after a few moments, they’ll start to release their own water so no need to add more oil.
When the mushrooms are starting to soften add in the kale and stir the mixture.
Once the kale has started to wilt add in the spirallised sweet potato and cherry tomatoes. Stir the vegetables from time to time to prevent sticking.
When the tomatoes are starting to blister take the pan off the heat and stir in the dressing.
Mix well to fully combine the dressing, season to taste and serve immediately.