Spiralized Sweet Potato, White Bean and Kale Bake
Try this Spiralized Sweet Potato, White Bean and Kale Bake recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
contains fish
shellfish free
contains pasta
contains dairy
pescatarian
- salt and pepper
- 1 tablespoon olive oil
- 1/2 teaspoon oregano
- â½ teaspoon garlic powder
- 3-4 cups chopped kale
- 1 large sweet potato blade d, noodles trimmed
- 14.5 can white beans
- 14.5 can diced tomatoes drained
- â½ teaspoon thyme
- 3/4 cup shredded mozzarella cheese (or preferred cheese)
- Carbohydrate 279.470941666667 g
- Cholesterol 0 mg
- Fat 15.551291668114 g
- Fiber 80.0110025978088 g
- Protein 55.3200333333333 g
- Saturated Fat 2.18587000019985 g
- Serving Size 1 1 recipe (6093g)
- Sodium 457.958906250029 mg
- Sugar 199.459939068858 g
- Trans Fat 3.79532666670586 g
- Calories 1270 calories
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.
