Sweet Potato Noodles:
- 3 pounds sweet potatoes, washed and peeled
- 2 Tablespoons olive oil
- 1/2 Teaspoon sea salt
- 4 strips bacon, cut into bits, 3 ounces, see notes
- 1 red onion, 12 ounces
- 1 pound mixed hearty baby greens, like kale and spinach, 16-18 cups
- 1 teaspoon Italian seasoning
- 1 Teaspoon Dijon mustard
- 1/2 Teaspoon sea salt, or to taste
- 1/4 Teaspoon black pepper
- Over easy eggs or scrambled eggs (1-2 per serving)
- Sliced avocado (1/4 per serving)
- Freshly ground black pepper
- Preheat the oven to 450ºF and line 2 baking sheets with parchment paper.
- For the sweet potato noodles, cut them into 4-5″ lengths, and spiralize them. I used the 3mm blade on the Paderno 3-blade spiralizer which makes thin spaghetti type noodles.
- Divide the noodles between the baking sheets, and drizzle 1 tablespoon olive oil over each tray, and sprinkle with 1/4 teaspoon sea salt each.
- Place the pans in the oven and roast for 10-15 minutes, or until just tender, switching the pans halfway through the cooking process so they cook more evenly. When the noodles are done, remove them from the oven to cool on a cooling rack.
- While the noodles are roasting, start the greens. Cut both ends off the onion, and slice it in half from the top to the bottom. Peel away the tough outer layer, and lay each half flat side down on the cutting board. Cut across the rounded halves to form 1/4″ thick half moon slices.
- In a large, 15″ skillet, sauté the bacon bits over medium heat for 5-6 minutes to render out some of the fat. Then add the onion to the pan, and cook it over medium high heat until the onions have softened, 8-10 minutes.
- While the onions cook, roughly chop the mixed greens, and set them aside.
- When the onions are done, add the Italian seasoning, Dijon mustard, sea salt, and pepper to the pan. Stir to combine, then add the chopped greens. The pan will be very full, but carefully stir and turn the greens, cooking just until wilted. When the greens are just wilted, but still bright green, remove them from the stove and transfer them into the container you’d like to store them in. Let them cool at room temperature while you transfer the sweet potato noodles to a container as well. Place the containers in the refrigerator, and store for 4-5 days.
- To serve, heat up a portion of sweet potato noodles and greens, then top them with 1-2 eggs per serving, cooked as desired, and sliced avocado.
To make sure this recipe is Whole30 check the labels on the bacon, Dijon mustard, and Italian seasoning to make sure there’s no additives or sugar.
- Prep Time: 20 mins
- Cook Time: 10 mins