Spiralized Sweet Potato, White Bean and Kale Bake

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Spiralized Sweet Potato, White Bean and Kale Bake

Spiralized Sweet Potato, White Bean and Kale Bake

Normally I post videos on Wednesdays, but because I’m all about making my own rules this year and following them, I’m sharing a new recipe.

Okay, full disclosure: I couldn’t wait to share this video on Instagram and Facebook yesterday, so I had nothing left for today — andddd, of course, I was dying to try this recipe out!

I’m loving 2017 so far.

I’m loving 2017 mainly because I feel like my audience is back. I’ll admit, I was scared for awhile in October and November. I felt like everyone went silent and forgot about spiralizing! I get it, every single year it’s like this – my blog readers and social media followers go radio silent around October.

Spiralized Sweet Potato, White Bean and Kale Bake

I guess everyone’s Googling, “Halloween spiked witch’s brew” in October. Then November hits and everything shifts to Thanksgiving, people start caring less and less about eating healthy, it’s more about celebrating and bringing something decadent to Friendsgiving. December starts to pick back up, as people start to receive early gifts (ie spiralizers) and come to the site for inspiration.

But let me tell you friends, I thought you had left me for awhile!

Now, you’re back (and more of you, of course – WELCOME!), and I’m happy again to hear your wants, needs, questions, comments.

One of the most common questions I receive and have been receiving in the New Year is about getting your significant other to eat spiralized food. Especially now, when we’re all trying to be our best on the healthy eating front, it can be even more frustrating when your boyfriend/girlfriend/husband/wife isn’t as on board.

Spiralized Sweet Potato, White Bean and Kale Bake

Well, last night, I fielded your questions for my husband, Lu, and he answered them. It’s a pretty hilarious Facebook Live episode, so I wanted to devote today’s post to it, especially because we ate today’s recipe for dinner, and I talked all about how I make meals heartier and more satisfying for my 6’3″ tall, 210-pound husband.

Yes, we eat the same things for dinner, like last night, with today’s recipe – it reheats well, and I served it with some baked chicken that I had bought for the week’s dinners, but I pulled an audible and subbed my blog leftovers for my planned dinner.

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Watch our video to learn how to make our Spiralized Sweet Potato, White Bean and Kale Bake using the Inspiralizer and subscribe to our YouTube channel to watch more videos:

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Nutritional Information & Recipe

Weight Watchers SmartPoints*: 6 points

*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.

Serves 3-4 servings

Spiralized Sweet Potato, White Bean and Kale Bake

10 minPrep Time

20 minCook Time

30 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 1 large sweet potato, Blade D, noodles trimmed
  • salt and pepper
  • ½ teaspoon garlic powder
  • 3-4 cups chopped kale
  • 14.5oz can white beans
  • 14.5oz can diced tomatoes, drained
  • ½ teaspoon thyme
  • 1/2 teaspoon oregano
  • 3/4 cup shredded mozzarella cheese (or preferred cheese)
  • 1 tablespoon olive oil

Instructions

  1. Preheat the oven to 400 degrees.
  2. Heat the oil in a 12” large oven-safe skillet over medium-high heat. Once oil is shimmering, add the sweet potato noodles and season with salt, pepper, and garlic powder. Cook until mostly wilted. Add the kale, white beans, tomatoes, thyme, oregano, and season with salt and pepper. Toss until kale is slightly wilted (don’t cook all the way through.)
  3. Remove the skillet from heat and sprinkle with the cheese. Transfer to the oven and bake for 10 minutes or until cheese is melted through. Serve.

Notes

Per serving (1 out of 3-4) - Calories: 218, Carbs: 41g, Fiber: 13g, Sodium: 688mg, Sugars: 7g, Protein: 19g

7.8.1.2
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https://inspiralized.com/spiralized-sweet-potato-white-bean-and-kale-bake

Spiralized Sweet Potato, White Bean and Kale Bake

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66 comments

Allison says:
I got amped when I saw you make this on Snapchat yesterday. Can't wait to make this this weekend. :-)
Ali Maffucci says:
Yay! Make sure you hashtag #inspiralized on Insta if you do!!
Tina Ķelly says:
Not sure if this how I ask a question... What type of white beans do you mean... I have white kidney and white pea beans or navy beans.
Marichel says:
Hi! My family is mostly vegan but uses cheese occasionally. I do spiral recipes sometimes. This recipe is perfect. My kids will love it especially my husband who is by the way 6'5, 240 lbs Thanks!
joni says:
Nice blog and article, thanks for sharing.
Alison says:
You mentioned cooking dinners (not spiralized) to practice other skills. Would love you to share those too, like how you cooked the baked chicken. It all looked delicious as always! Happy New Year!
Paulomi says:
Great and easy recipe.
Shana says:
How much oil?
Cloe says:
This looks yummy but seems likely the two of us will take care of this! I made the sweet potato rice yesterday but without the egg. Then I made a lovely salad full of goodness with garbanzos and a few pistachios to go with it! Want to try the celeriac recipe when I find it.
Holly Brown says:
Hi Ali, I love your blog and I read it almost everyday. Just want to say thanks and keep inspiring us. I'm going to make this with some chard left over from New Year's hors d'oeuvres. I'll be sure to report back.
Torry says:
Could you make this with white potatoes?! I want to make it but my husband doesn't like sweet potatoes (crazy, I know) and I'd already be pushing it with the kale. Love the idea about chicken with it and like Alison said above seeing how you make the add on's would be great too!
ruth russell says:
hi Torry - My husb liked this so much he actually ate cold leftovers! (and it's freezing here in Michigan!) About the kale, I didn't have any on hand so I used about 4 cups baby spinach and it was delicious! Also, I didn't have any mozzarella on hand so I subbed about 5-6 slices Sargento's tomato/basil Monterey Jack, ripped up a bit ~ ruth
Sarah says:
Yummm! Will try for dinner tonight !
Heather says:
i want to order one of the inpiralized cookbooks but i dont know which one to choose to start out with. does one have more simpler recipes than the other? maybe you could help recommend which one to start out with
Ali Maffucci says:
I'd recommend my newest one, Inspiralize Everything!
Lia Moran says:
Just made this today. It is so good. I added some crushed red pepper. I’ll be packing it for lunches the next couple of days. Great recipe.
Mary T says:
Hey, Ali and Lu. You're so amazing! Thanks for sharing this dish and Lu's reaction. It goes to show that spiralizing is for real people, hungry people, who want a tasty meal that keeps them healthy.
L P says:
Looks good - will try but might substitute spinach since we just finished the squash lasagna with sausage and kale which was very good too - I put the whole container of ricotta in - called for a cup and not much left in container. Would probably add another egg or some milk as it was abit dry. We enjoyed it. Thanks for all your great ideas and recipes. L
Ali Maffucci says:
Thanks for your feedback!
Jaime F. says:
This is in the oven right now!
Shannon says:
Delicious and super easy!!! Thank you Ali!!
Michele Pryse says:
We enjoyed this for dinner tonight. I omitted the tomatoes as I am sensitive to nightshade vegetables, and it was still very tasty. I was surprised at how quick and easy this dish was! Thank you, this one's a keeper.
Ali Maffucci says:
Thank you for the feedback, Michele!
Sandy Lynn Stevens says:
Made this for dinner tonight. My husband and I enjoyed it. It is very flexible; I added some leftover cooked spaghetti squash and used vegan mozzarella melted on top. Will probably add some red pepper sauce next time to give it a little zing. A keeper!
Diana says:
I'm a vegan and I made this tonight, but made a few changes and it was good. I used garbanzo beans (drained and rinsed) vs white beans, I didn't drain the can of tomatoes, I used spinach vs kale and I used a non dairy cheese. Most of these changes were due to what I had in my kitchen. I bet the kale would be the better green option.
Ali Maffucci says:
What a great suggestion! Thanks for the note!
Nida says:
I made this today and it turned out so amazing! thank you so much for continuing to post such amazing recipes for us!
Ali Maffucci says:
I am so happy to hear it, thanks for the feedback!
Anonymous says:
Can't wait to make this over the weekend. Looks AMAZING!
Danielle says:
Made this last night and it came together so quickly and easily! My husband loved it too. We added some red pepper flakes to give it a kick. Would love to see more quick, weeknight meals.
Alicia says:
Made this today. Yum!! I'm going to make it again and take it over to my parents. They will love it. Thanks Ali.
~ Jeanie says:
I'm vegan and going to make it without the mozzarella and add marinara sauce with red pepper flakes......Yummm!
Christie says:
Made this tonight, it was great except my sweet potatoes got a little soggy. I assumed they were supposed to be crunchy? Did I cook them too long?
Christie says:
Made this tonight, it was great except my sweet potatoes got a little soggy. I assumed they were supposed to be crunchy? Did I cook them too long? I don't think I got the right consistency
Olga says:
This came out so good! I had some ground beef on hand and used that instead of the beans - will definitely make again!
Hillary says:
I made this tonight for lunches for the week! It took no time at all, and I had all of the ingredients on hand - i LOVED all the color here! Sort of like walking me down from Christmas colors slowly :) Also, I live with two other girls who never spiralized before a few months ago. Tonight we all had 3 separate dinners... all made with the inspiralizer!
Caroline says:
Yum! Made this per recipe last week. Really yummy. Made it again tonite & used some spinach instead of kale, added some slices of spanish chorizo, used garbanzo beans instead of white means & used bufala mozzarella cheese (what I had at home). It was Sooo good. The spinach made it a little juicy, but the flavors!!! This really was amazing!!! Thanks!!!
Julie says:
This was simjply delicious! My skeptical "where's the meat" BF loved it and had seconds (thirds?). There is something hearty and slightly sweet about the dish. I used a bag of Mexican cheese over the top. Leftovers are great on top of a salad or heated up for breakfast.
Lisa says:
So I finally made this for dinner last night. Was a bit worried about it being "over the top" veggies for my BF, but he took it in stride. I asked him how it was several times and he said "GREAT!". I have to say, this was as easy to prep as promised, and the flavors all worked together in harmony. It was absolutely delicious!
asia says:
Thank you for the delicious recipe. Made this with chickpeas instead of white beans, yummy.
Rich H says:
I made this recipe over the weekend as a maiden voyage for my new spiralizer. Thanks so much...it couldn't have been easier and the taste is amazing. Instead of cheese, I used nutritional yeast. This has to be one of the best meals I've ever had. Onto the next spiralized recipe. Thank you.
Angela says:
Can't wait to make this! Can I use spinach instead? Trying to use what I have on hand!
Nicole says:
Hands down my favorite recipe from your website over the past few years! I have made this at least 4 times this year already. Saves well, heats up well, and gets better from sitting :)
KC.SpeshK says:
Looks delicious! I may make it for dinner for me and the BF this weekend! Yum!
Carolyn says:
How well do you think this would do as a "make ahead" option? I love having something I can pop in the oven after work to ensure we have a healthy, sit-down family meal ready to go
I have been eyeing off buying a spiraliser for months now. Yet, I still haven't and today I came across your site. Wow, this recipe looks so great and super easy to make. I need to get on the band wagon.
Beth says:
Looks quick and easy. Can't wait to try it.
Meaghan says:
Yes! It is. You'll love it!
Erica Mosley says:
Wow!!! This was incredible!!!!
Meaghan says:
We're so glad you enjoyed it!
Thank you for every other great post. The place else could anybody get that kind of information in such a perfect approach of writing? I've a presentation next week, and I'm on the look for such information.
Alldogz says:
Out of all the inspiralized recipes this is my favorite...one sweet tater,and your recipe (i added a onion to saute before adding noodles because i had a bunch of onions going bad)...it is a winner..made 4 big meals for me..and i work in an office with guys..who promptly asked for the recipe...no one does that in my office.. i had to spiralize some noodles but this is such a wonderful recipe..i may try it with something other than mozzarella ..it was a bit clumpy...delicious but clumpy..i never post..i just loved this recipe!
Meaghan says:
We love hearing that! This is definitely a fan favorite!
Jess says:
Since we're social distancing, I'm trying to use everything in my fridge/pantry. I had some sweet potatoes and searched your recipes and now here we are, with another slam dunk recipe from Inspiralized :) This was delicious, so filling, and will last me for several meals. Loved it!
Meaghan says:
You're a rockstar, Jess! We're so glad you found this one. It's definitely a favorite!
Kay says:
Made this for the first time this week. It was delicious. Motivated me to download the Inspiralized app. Thank you!
Meaghan says:
Awesome!! We love to hear that!

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