It’s no secret that spiralizing vegetables is so fun and so healthy, too. One of our favorite veggies to use is sweet potatoes, as in this Asian-inspired dish. The combination of beta-carotene-rich sweet potatoes, along with earthy shiitake mushrooms and flavorful spinach makes this recipe scrumptious and spectacularly nutritious. And did we mention how simple it is to prepare? Spiralize, sauté and serve! A satisfying meal in minutes.
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2 pounds sweet potato, peeled
2 tablespoons extra-virgin olive oil
¼ teaspoon kosher salt
2 tablespoons toasted sesame oil
12 ounces shitake mushrooms, caps sliced and stems discarded
1 tablespoon less-sodium soy sauce
5 ounces fresh baby spinach (about 6 cups)
2 scallions, sliced
1 tablespoon sesame seeds, toasted
- Heat the oven to 425°F.
- Use a spiralizer to make sweet potato noodles. Place them on a rimmed sheet pan. Drizzle with the extra virgin olive oil and sprinkle with salt. Using your hands, toss them and spread the noodles evenly over the pan. Roast until they are just tender, about 10 minutes.
- Meanwhile, in a large skillet, heat the sesame oil over medium heat. Add the mushrooms and cook, stirring occasionally, until tender, 3 to 4 minutes. Stir in the soy sauce. Add the spinach and cover tightly until wilted, 1 to 2 minutes. Stir in the scallions.
- Divide the noodles among bowls and top with the spinach and sesame mushrooms. Sprinkle with the sesame seeds and serve.
Makes 4 servings
Each serving has:
Total fat 16g
Saturated fat 2g
Dietary fiber 18g
Added sugar 0g
Developed by Sara Quessenberry for Cleveland Clinic Wellness