Sweet Potato Noodles with Garlic & Kale Recipe

Sweet Potato Noodles with Garlic & Kale is a vibrant dish that brings together earthy sweetness and bold savory flavors in every bite. The tender, spiralized sweet potatoes pair perfectly with the crisp, nutrient-packed kale, creating a satisfying texture contrast. Infused with aromatic garlic, this dish is ready in just 20 minutes, making it an ideal weeknight dinner that’s both wholesome and delicious.

Each forkful offers a delightful balance of flavors, from the natural sweetness of the noodles to the slightly bitter, fresh crunch of kale. The garlic adds a warm, fragrant depth that ties everything together beautifully. This recipe is not only quick but also packed with nutrients, ensuring you feel nourished and energized. It’s a simple yet impressive meal that’s sure to become a favorite in your kitchen.

Ingredients for Sweet Potato Noodles with Garlic & Kale

• 2 medium sweet potatoes, peeled and spiralized (or julienned if a spiralizer isn’t available)
• 1 to 2 tablespoons extra-virgin olive oil, enough to coat the pan well
• 3 garlic cloves, thinly sliced
• ¼ teaspoon red pepper flakes (adjust to taste)
• 2 to 3 tablespoons water
• 4 cups baby kale (or thinly sliced lacinato kale)
• Sea salt and freshly ground black pepper, to taste
• Fresh lemon juice, as desired
• For serving:
  • ⅓ cup fresh basil, sliced
  • Dollops of pesto (use basil pesto instead of kale pesto)
  • 2 tablespoons hemp seeds or toasted pine nuts
  • Grated pecorino cheese (optional)

Step-by-Step Instructions

1. Prepare the sweet potatoes: Peel the sweet potatoes, slice them in half, and cut off the pointy tips. Spiralize into noodles (or use a julienne peeler for a more challenging alternative).
2. Cook the garlic: Heat the olive oil in a large deep skillet over medium heat. Add the sliced garlic and cook until lightly golden brown, about 5 minutes. Reduce the heat if the oil bubbles too much to prevent burning.
3. Season and add noodles: Add a few generous pinches of salt, red pepper flakes, and freshly cracked black pepper. Toss in the sweet potato noodles and coat them evenly. Cook for 2 minutes, gently tossing and scraping the pan.
4. Steam the noodles: Add 2 to 3 tablespoons of water to the skillet and toss again to prevent sticking. Cover and cook for 5 more minutes, or until the noodles are tender but still have a crisp “al dente” bite. Toss occasionally for even cooking. Be careful not to overcook, as they can break apart quickly.
5. Add the kale: During the last minute of cooking, stir in the kale so it wilts into the noodles.
6. Serve: Remove from heat and transfer to 3 or 4 bowls. Top with fresh basil, a dollop of pesto, hemp seeds or pine nuts, and grated pecorino cheese if desired. Add a squeeze of fresh lemon juice for brightness.

Spice It Up: Sauce and Topping Ideas

While this recipe shines with a dollop of pesto and a sprinkle of pecorino cheese, don’t be afraid to get creative! Try a drizzle of tahini sauce or a tangy lemon-garlic aioli for a creamy twist. For a bit of heat, add a spoonful of chili crisp or sriracha. Toasted sesame seeds or crushed pistachios can also add a delightful crunch.

Perfect Pairings: Serving Suggestions

This dish is a fantastic standalone meal, but it pairs beautifully with a grilled chicken breast or pan-seared salmon for added protein. For a lighter option, serve it alongside a refreshing cucumber salad or a bowl of roasted vegetable soup. A glass of crisp white wine or sparkling water with lemon completes the meal perfectly.

Keep It Fresh: Storage and Reheating Tips

Store leftovers in an airtight container in the fridge for up to 2 days. To reheat, gently warm the noodles in a skillet over medium heat with a splash of water to prevent sticking. Avoid microwaving, as it can make the sweet potato noodles mushy. For best results, enjoy fresh!

Mix It Up: Recipe Variations

Swap out the kale for spinach or Swiss chard for a different leafy green twist. If you’re not a fan of spice, skip the red pepper flakes and add a pinch of smoked paprika for depth. For a heartier dish, toss in some sautéed mushrooms or crispy chickpeas. The possibilities are endless!

Spiralizer Savvy: Equipment Guidance

If you don’t own a spiralizer, a julienne peeler or mandoline slicer can work in a pinch, though they require a bit more effort. For consistent noodles, look for a spiralizer with multiple blade options. Pro tip: Choose sweet potatoes that are straight and uniform in size for easier spiralizing.

Sweet Potato Noodles with Garlic & Kale

Amy

Sweet Potato Noodles with Garlic & Kale is a vibrant dish that brings together earthy sweetness and bold savory flavors in every bite. Infused with aromatic garlic, this dish is ready in just 20 minutes, making it an ideal weeknight dinner that’s both wholesome and delicious.

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Servings 0

Ingredients

  

• 2 medium sweet potatoes, spiralized
• 1 to 2 tablespoons extra-virgin olive oil, enough to well coat the pan
• 3 cloves garlic, thinly sliced
• ¼ teaspoon red pepper flakes, more as desired
• 2 to 3 tablespoons water
• 4 cups baby kale (or thinly sliced lacinato kale)
• sea salt and freshly ground black pepper
• squeezes of fresh lemon juice, as desired
• ⅓ cup fresh basil, sliced
• dollops of pesto (this recipe with basil in place of kale)
• 2 tablespoons hemp seeds or toasted pine nuts
• grated pecorino cheese, optional

Instructions

 

• Peel the sweet potatoes. Slice in half and and cut the pointy tips off. Place in the spiralizer and spiralize into noodles. Alternatively, you can use a julienne peeler (although this is more difficult, so I recommend spiralizing).
• Heat the oil in a large deep skillet over medium heat. Add the garlic and cook until until the garlic slices are lightly golden brown, about 5 minutes, reducing the heat if necessary (ie, if the olive oil is bubbling too much, turn the heat down, you do not want the garlic to burn).
• Add a few generous pinches of salt, red pepper flakes, and a few grinds of freshly cracked black pepper.
• Add the sweet potato noodles and toss to coat. Let cook for 2 minutes, gently tossing and scraping down the sides of the pan.
• Add 2 to 3 tablespoons of water and toss again to ensure that nothing is sticking to the bottom of the pan.
• Cover and let the sweet potato noodles continue 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 (this happens quickly).
• During the last minute of cooking, stir in the kale so that it wilts into the noodles.
• Remove from heat and transfer to 3 or 4 bowls. Serve with the fresh basil, a dollop of pesto, hemp seeds or pine nuts and pecorino cheese, if desired.

Keyword garlic, healthy recipe, kale, noodles, sweet potato

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