This recipe went viral on Facebook last week and I just had to try! Wow – what a dish, it is incredibly delicious and so easy that I have already made it twice this week! The texture of the sweet potato noodles are perfect and I quote from my pasta loving man friend “I feel like I actually just had pasta, that was so good!” That’s success in my books!
Lately, I have been on a sweet potato kick -roasted, grilled, mashed, thrown into a smoothie or juice – sweet potatoes every which way. They are super delicious, versatile and as most runners know they are a great source of fuel for runs and a great source of recovery post-run. Not to mention all the other fantastic benefits which I’ve shared with you before – see post here. Trust me, you will love this dish and if you’re not into the carbonara or you are vegan – season with olive oil, salt and pepper and I guarantee it’ll be just as good!
Sweet Potato Veg-Carbonara with Spinach & Mushrooms (yields 4 servings)
2-3 large sweet potatoes, peeled
3 large eggs, beaten
1 cup grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon ground pepper
1 tablespoon extra-virgin olive oil
1 8-ounce package sliced cremini mushrooms
2 cloves garlic, minced
2 cups of baby spinach
Basil and chilli oil to top
Spiralize sweet potatoes into “noodles.”
Heat oil in a large skillet over medium heat. Add mushrooms and cook, stirring often, until the mushrooms start to brown, 6 to 8 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add spinach and cook, stirring, until wilted, 1 to 2 minutes.
Cook the sweet potato noodles in boiling water, gently stirring once or twice, until just starting to soften but not completely tender, approx. 1 minute. Reserve 1/4 cup of the cooking water, then drain. Return the noodles to the pot, off the heat.
Combine eggs, Parmesan, salt, pepper and the reserved water in a bowl and mix.
Pour mixture over the noodles and gently toss with tongs until evenly coated.
Add the vegetables to the noodles and toss to combine.
Top with a generous grinding of pepper, Parm, and basil.
Anyone who knows me, knows that I would rather put out a spread with a ton of bite sized options, rather than host a coursed meal. For me hors d’oeuvres encourage my creativity and allow me to offer a variety of options to my guests. I love pulling together each element of detail and finishing the look when it comes to the garnish and plating. Plus, putting out a table full of goodies allows me to be a social butterfly the rest of the evening.
When I look at some of my favourite go-to recipes, many to most contain either gluten or dairy. With more restricting diets out there, I started to look for alternative options to appease my friends with sensitive tummy’s. It is important to be cognizant of restrictions or allergens of your guests, when choosing the menu, after all we don’t want any one to starve or feel sick.
This sweet potato recipe is simple, pretty, and delicious. And who doesn’t love sweet potatoes! (see benefits here)
This dish has sweet potatoes tossed in olive oil and spices, roasted and topped with a dollop of mashed avocado and topped with tomato and cilantro. These rounds are bright, savoury, and quite filling. Not to mention they look fancy without the work – major plus!
Sweet Potato Rounds
2 medium sweet potatoes, sliced into ¼ inch thick pieces
1 teaspoon cumin
1 teaspoon paprika
2 teaspoons olive oil
1 large avocado, pitted
¼ cup fresh lime juice
5 cherry tomatoes, sliced
¼ cup cilantro
Preheat oven to 400 degrees Fahrenheit
Toss sweet potatoes, cumin, paprika, olive oil, and sea salt in a bowl until evenly coated
Spread the sweet potato slices out into a single layer on baking sheet and bake for 15 minutes or until crispy
Mash Avocado with lime juice and sea salt to taste
Spread the sweet potato slices out on a serving platter or tray. Top each slice with a dollop of smashed avocado, one tomato slice, and a sprig of cilantro
It’s resolution time! This is for all of you who made the resolution for a healthier regime in 2015. Or for those of you who are looking for some new go to recipes. This delicious concoction comes together in a snap and is loaded up with Vitamin C and Fiber, which is sure to kick start your day. Additionally, there are a ton of other benefits from our beloved sweet potato (check out the dish here). I love adding in sweet potato to my smoothies these days as it’s a tasteless way to pump up the nutrients and keep you feeling full.
Go ahead, blend this up and toast to glowing energy and a healthy 2015.
Blend the following ingredients together until smooth (yields 3-4 servings).