This easy, one-pan dish combines spiralized sweet potatoes, sauteed kale, and chili powder-spiced chickpeas for a fresh new take on the classic noodle bowl.
Prep time: 20 minutes
Cook time: 30 minutes
3 medium sweet potatoes, about 8 ounces each, peeled
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 medium yellow onion, diced
1 bunch lacinato kale, stems removed, leaves thinly sliced
2 cloves garlic, minced
1 (15.5-ounce) can chickpeas, drained and rinsed
1 teaspoon chili powder
1. Spiralize the sweet potatoes using the fine shredder blade on your spiralizer.
2. In a 12-inch nonstick skillet, warm 1 tablespoon of the oil over medium-high heat. Add the sweet potatoes and 1/4 cup water. Cover and cook until tender and lightly browned, about 8 minutes, uncovering and stirring two to three times during cooking. Transfer to a large bowl and season with salt and pepper.
3. Warm 1 tablespoon of oil in the skillet over medium-high heat. Add the onion and cook until softened and translucent, about 5 minutes. Add the garlic and sauté 1 minute. Add the kale and 1/4 cup water. Cover and cook until tender, about 6 minutes, stirring once halfway through. Season with salt and pepper, add to the bowl, then toss gently to combine. Divide the mixture among 4 bowls.
4. Warm the remaining 1 tablespoon of oil in the skillet over medium-high heat. Add the chickpeas and sauté until lightly browned and warmed through, 3 to 4 minutes. Sprinkle with chili powder and season with salt and pepper. Scatter the chickpeas evenly on top of the noodle bowls.
NUTRITION FACTS: Calories 392; Total Fat 14g (Saturated Fat 2g); Cholesterol 0mg; Sodium 484mg; Total Carbs 59g (Dietary Fiber 14g, Total Sugars 12g, Added Sugars 0g); Protein 13g