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Pesto & Arugula Sweet Potato Noodles {Gluten-Free} - A simple, healthy, and flavor-packed recipe. Add a fried egg and make it a one-dish meal! | www.brighteyedbaker.com

Let’s Get Cookin’: Pesto & Arugula Sweet Potato Noodles {GF, Vegan}


  • Cook Time: 8 minutes
  • Total Time: 8 minutes
  • Yield: about 4 servings

Description

A simple, healthy, and flavor-packed recipe. Add a fried egg and make it a one-dish meal!


Ingredients

  • 3 tablespoons extra-virgin olive oil, divided (I used a garlic EVOO)
  • 4 garlic cloves, minced
  • 2 large sweet potatoes, peeled and spiralized*
  • 3-4 tablespoons water
  • 2 cups arugula, lightly packed
  • 3 tablespoons basil pesto
  • salt and pepper, to taste

Instructions

  1. Heat 1 tablespoon olive oil in a large sauté pan over medium heat. Add garlic and sauté for about 2 minutes, until turning golden.
  2. Add sweet potatoes and 3-4 tablespoons water (enough to moisten the potatoes for cooking). Cook for about 5 minutes, tossing occasionally, until tender but still slightly crisp. Toss in arugula and pesto and season with salt and pepper to taste. Keep on heat just until arugula wilts.
  3. Serve hot, topped with a fried egg if desired**.

Notes

*You may need to use more sweet potatoes depending on the size and how much of the potato you’re actually able to spiralize, since a very large potato may be too large for the spiralizer at its widest point.

**Adding a fried egg will make the dish non-vegan.