Christmas is around the corner – doesn’t it always sneak up on us like that? We’re in the midst of Christmas decorating and Christmas shopping (woohoo cyber Monday today). I have an idea of what AIP food I’ll be making, my buttertarts are most definitely on my baking list – they are a Christmas tradition! Nevertheless, Christmas is not here yet and we still have to plan our meals up until the big day. This warm antipasto “noodle” bowl will keep you warm while you wait.
The inspiration for this recipe came from Facebook, one of those recipe videos that are filled with ingredients that us AIPers should stay far, far away from. The video was for a pasta dish, and it looked so. darn. tasty. It got me thinking how I could AIPify it. I started substituting the different ingredients and by the time I was done, it was an absolute different dish, BUT autoimmune friendly and super tasty, if I do say so myself! This dish would be fantastic topped with shredded chicken or leftover turkey, or even better with some wild shrimp thrown in!
- 2 med to large white sweet potato, spiralized
- 1.5 cups dino (lacinato) kale, cut into 1/4 inch strips
- 1 cup carrots, sliced
- 1 cup zucchini, chopped
- 4 tbsp olive oil
- 1/3 cup black olives
- 1/3 cup jarred artichoke hearts, drained and chopped
- 2 tbsp Roasted Garlic Greek Dressing
- Toss carrots and zucchini with 2 tbsp olive oil and roast at 400 for 25 minutes. *If you are making the dressing at the same time, roast the garlic as well.
- In a non stick pan warm the remaining 2 tbsp olive oil on med-high heat, once hot (flick water in, it should sizzle) add sweet potato noodles and toss. Sauté on med heat for 5 mins.
- Add kale, toss and cook another 4-6 minutes or until sweet potato is cooked through. (Note: if you find the sweet potato is sticking too much, you can add a couple tablespoons of bone broth or water while cooking.)
- Remove from heat.
- Add roasted carrots and zucchini, black olives, artichoke hearts, and dressing. Toss to combine.