Spiralized Sweet Potato, White Bean and Kale Bake

gluten freevegetarian
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.

Spiralized Sweet Potato, White Bean and Kale Bake

Prep Time10 mins
Cook Time20 mins
Total Time30 mins

Ingredients

  • 1 large sweet potato Blade D, noodles trimmed
  • salt and pepper
  • ½ teaspoon garlic powder
  • 3-4 cups chopped kale
  • 14.5 oz can white beans
  • 14.5 oz 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

  • Preheat the oven to 400 degrees.
  • 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.)
  • 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

Spiralized Sweet Potato, White Bean and Kale Bake

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66 comments

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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I’ve got these BUFFALO TOFU WRAPS on the menu for next week - there’s a secret ingredient to make the tofu crisp up in the air fryer (you’ll see in the video!) 🥑🥬🥕⁣

and since we all appreciate a good lu review, he thought these were buffalo chicken wraps when I first served them to him! 😜 ⁣

grab the recipe on the blog! 🙌🏼⁣

#buffalosauce #tofurecipes #vegetarianmeals #easylunch #easylunchideas
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ramen is the perfect meal for this season of life. it’s cozy, comforting, filling, and satisfying. 🙏🏼 needless to say, I’ve been eating tons of ramen bowls lately, and I’m extra excited to share this one with you, a take on Japanese miso ramen: Miso Noodles with Smoky Tempeh (using @lightlifefoods Original Tempeh) and Kale. 🥬 🍜 #LightlifePartner⁣

this is kind of like two recipes in one, because this smoky tempeh is good on everything – in sandwiches, on salads, in grain bowls - it’s my go-to flavor when I’m making tempeh (especially for those who aren’t as far along on the tempeh train as I am.) the other recipe is the simplest miso ramen with kale, which you’ll be making over and over again. 👏🏼 also, you can simply sub in @lightlifefoods’ Smoky Tempeh product here, to save time!⁣

you can find @lightlifefoods Original Tempeh at @acmemarkets or @wholefoodsmarket, but use their Store Locator on their site to find out where it’s sold near you. 🛒⁣

recipe below 👇🏼👇🏼⁣

Miso Ramen with Smoky Tempeh and Kale⁣
Serves: 4⁣

Ingredients⁣
2 tablespoons extra virgin olive oil⁣
8-ounce package @lightlifefoods Original Tempeh, cubed⁣
¼ cup soy sauce, low sodium⁣
2 tablespoons maple syrup⁣
¼ teaspoon smoked paprika⁣
1 teaspoon liquid smoke⁣
1/2 teaspoon garlic powder⁣
2 garlic cloves, minced⁣
1-inch knob ginger, minced⁣
4 cups vegetable broth⁣
1 tablespoon miso paste⁣
1 tablespoon low-sodium soy sauce⁣
4 cups finely chopped kale⁣
12 ounces ramen noodles⁣

Directions⁣
Heat half the oil in a large skillet over medium heat. Add the tempeh slices and cook for 5 minutes until browned, stirring frequently.⁣

While tempeh cooks, stir together ¼ cup of water, soy sauce, maple syrup, smoked paprika, liquid smoke, and garlic powder. Pour that over the cooked tempeh and stir to coat. Let cook another 5 minutes or until moisture is evaporated and tempeh is browned. Set aside on a parchment lined plate.⁣

Heat the remaining oil in a large pot over medium-high heat. Once oil is shimmering, add the garlic and ginger and cook for 1 minute or until fragrant. Add the broth and 2 cups of water and bring to a boil over high heat.
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