Spiralized Sweet Potato, White Bean, and Kale Bake
Try this Spiralized Sweet Potato, White Bean, and Kale Bake recipe, or contribute your own.
Try this Spiralized Sweet Potato, White Bean, and Kale Bake recipe, or contribute your own.
- 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
Step-by-step
- 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.
How do you know when spiralized root vegetables have reached the correct stage of partial cooking before they go into the oven? Starch gelatinization occurs inside the sweet potato noodles as they contact direct heat, making them pliable yet structurally sound enough to hold their shape during the ten-minute bake at four hundred degrees Fahrenheit. Cooking the noodles until they are mostly wilted in the skillet prevents them from releasing excess moisture into the canned tomatoes and beans later, which would otherwise result in a watery casserole. Because dense root vegetables require distinct thermal thresholds to soften without disintegrating, look for the noodles to turn translucent at the edges while offering slight resistance when pierced with a fork.
Pairing this vegetable-forward skillet with a bright, vinegar-dressed green salad provides necessary acid to cut through the rich mozzarella cheese. Acidity stimulates the palate by resetting taste receptors overwhelmed by dense starches and savory legumes.
Adjusting the herb profile requires no technical recalculations; dried oregano and thyme can be substituted with fresh equivalents at a three-to-one ratio.
