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  • Sweet Potato, Kale, and Chickpea Noodle Bowl Recipe

Sweet Potato, Kale, and Chickpea Noodle Bowl Recipe

By Sandra Wu | January 22, 2019 | Rally Health

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.

Serves: 4

Prep time: 20 minutes

Cook time: 30 minutes

Ingredients:

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

Instructions:

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

Sandra Wu
Rally Health

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