Antipasto Noodle Bowl (AIP/Paleo/Sugar Free)

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!

Antipasto Noodle Bowl (AIP/Paleo/Sugar Free)

Yield: 2-4 servings

Antipasto Noodle Bowl (AIP/Paleo/Sugar Free)

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.)
  4. Remove from heat.
  5. Add roasted carrots and zucchini, black olives, artichoke hearts, and dressing. Toss to combine.
  6. Enjoy!

https://lichenpaleolovingaip.com/antipasto-noodle-bowl-aippaleosugar-free/

 

Antipasto Noodle Bowl (AIP/Paleo/Sugar Free)

8 Comments

  1. Ammie Bowman

    Hi! Can you recommend a spiralizer? Thank-you so much!

    • Hi Ammie!
      I bought mine on sale from home hardware, I couldn’t tell you the brand though, it’s not marked anywhere on it. It looks similar to the Paderno spiralizer, which I’ve heard good things about! Hope this helps 🙂

  2. Hi there! ???? Have you had any luck finding artichoke hearts that aren’t in corn (citric acid)? By the way, absolutely love your blog. Saving recipes right and left to print…and make!

    • Awhile back, around the time I made this recipe, I found some at Costco that were just in water, but I haven’t been able to find them since. I did a quick search and found some by Biona Organic which do not contain Citric Acid. Hope this helps! And thank you! SO glad you enjoy the blog 😀

      • Thank you for that information. I have spent hours trying to find artichoke hearts without citric acid. Trader Joe’s used to sell them frozen without it, but now it includes citric acid. I am going to check with my local organic grocer and Whole Foods to see if they have them or can order them. Not to mention, this recipe looks great! I’ll try it your way with the spiralized noodles, but I think that I will also try it with store-bought sweet potato glass noodles.

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