It’s no secret that spiralizing greens is so pleasing and so healthful, too. One amongst our favorite veggies to utilize is nice potatoes, as on this Asian-inspired dish. The combination of beta-carotene-rich sweet potatoes, along with earthy shiitake mushrooms and flavorful spinach makes this recipe scrumptious and spectacularly nutritious. And did we level out how simple it is to rearrange? Spiralize, sauté and serve! A satisfying meal in minutes.
2 kilos sweet potato, peeled
2 tablespoons extra-virgin olive oil
¼ teaspoon kosher salt
2 tablespoons toasted sesame oil
12 ounces shitake mushrooms, caps sliced and stems discarded
1 tablespoon less-sodium soy sauce
5 ounces modern youngster spinach (about 6 cups)
2 scallions, sliced
1 tablespoon sesame seeds, toasted
- Heat the oven to 425°F.
- Use a spiralizer to make sweet potato noodles. Place them on a rimmed sheet pan. Drizzle with the extra virgin olive oil and sprinkle with salt. Using your palms, toss them and unfold the noodles evenly over the pan. Roast until they’re merely tender, about 10 minutes.
- Within the meantime, in a giant skillet, heat the sesame oil over medium heat. Add the mushrooms and put together dinner, stirring typically, until tender, three to 4 minutes. Stir inside the soy sauce. Add the spinach and cover tightly until wilted, 1 to 2 minutes. Stir inside the scallions.
- Divide the noodles amongst bowls and excessive with the spinach and sesame mushrooms. Sprinkle with the sesame seeds and serve.
Makes 4 servings
Each serving has:
Full fat 16g
Saturated fat 2g
Dietary fiber 18g
Added sugar 0g
Ldl ldl cholesterol 0mg
Developed by Sara Quessenberry for Cleveland Clinic Wellness