Vegan sweet potato noodles with crispy kale

Use a spiraliser to make sweet potato noodles, as an alternative to pasta. These 'swoodles' are combined with garlic, chilli, lemon and crispy kale.

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 dried 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.