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How to make Vegan sweet potato noodles with crispy kale

Yield = 4
Prep time: 0:15
Cook time: 0:15
Total time: 0:30

Ingredients

  • 1 bunch kale
  • 2 tablespoons pine nuts
  • 60ml (1/4 cup) extra virgin olive oil, plus extra, to serve
  • 2 large garlic cloves, crushed
  • 2 teaspoons MasterFoods® Chilli Flakes
  • 1 lemon, rind finely grated
  • 700g sweet potato, peeled, cut into noodles using a spiraliser

Method

  • Step 1 Preheat the oven to 150C/130C fan forced. Tear the kale into bite-sized pieces, discarding the stems. Place on 2 large baking trays. Spray with olive oil. Bake for 10-12 minutes or until just crisp. Set aside to cool.
  • Step 2 Meanwhile, spread the pine nuts over a baking tray and roast for 3-5 minutes or until golden. Set aside to cool.
  • Step 3 Combine the oil, garlic, chilli and lemon rind in a large, deep frying pan. Cook over medium-low heat for 3 minutes or until the garlic starts to sizzle. Add the sweet potato noodles and increase the heat to medium-high. Cook, tossing the noodles, for 5 minutes or until the noodles are tender. Add half the kale and toss to combine.
  • Step 4 Divide the noodle mixture among serving bowls. Crumble the remaining kale and sprinkle over the top, along with the pine nuts. Drizzle with a little extra olive oil.