This is time of year when the thought of spending an hour in the kitchen making dinner sounds less and less appealing than it already does (just being honest!) It’s also the time of year when the craving for healthy meals begins to take over, as evidenced by the 20 minute Chicken Sausage, Kale and White Bean Sweet Potato Noodle Skillet that’s graced my table three times over the past two weeks.
We are loving this simple, healthy dish that is TODDLER APPROVED, people. Beans, greens, and all!
Sweet potatoes are spiralized into “noodles” then sauteed with kale, white beans, and chicken sausage. Simple, healthy, and incredibly satisfying.
Now I mentioned this dish is toddler friendly and, like I always say, if a toddler likes a dish, it’s got to be good. Lincoln loves to watch vegetables zip through my spiralizer, transforming before his eyes, and hello – I don’t care if you’re 3 or 83 – orange noodles are just FUN to eat. The fact that they’re packed with vitamins and nutrients is icing on the cake.
So what say you? Will you try this quick and healthy, spring-ready recipe? I’ll show you how!
Start by peeling and trimming 1 large sweet potato then spiralize it using the smallest noodle blade. I’m sure I sound like a broken record, but I have a Paderno Spiralizer and love it! Honestly, I have so many semi-useless kitchen gadgets taking up space in my cupboards but the spiralizer is one that’s earned it’s spot. We use it all.the.time. Such an easy way to eat healthier.
Set the sweet potato noodles aside then add 1 Tablespoon extra virgin olive oil to a large, 12″ skillet over heat that’s just a touch above medium. Add 2, 3oz chicken sausage links that have sliced then saute until browned on both sides. I used Aidells Roasted Garlic and Gruyere Cheese sausage and it might be the best chicken sausage I’ve ever had. The cheese creates a crispy crust on the outside of each slice as it browns in the skillet. AMAZING!
Scoop the browned sausage onto a plate then heat 2 Tablespoons extra virgin olive oil in the skillet. Add the sweet potato noodles plus 4 cups chopped curly kale, season with salt and pepper, then saute until the vegetables begin to soften, 5 minutes. Add 1/2 cup chicken broth then continue to saute until the vegetables are crisp tender, another 2-4 minutes.
Last step is to add the browned sausage back into the skillet plus 1 cup canned cannellini beans that have been drained and rinsed. Toss to combine and heat everything up, then taste and adjust salt and pepper if necessary.
A sprinkling of freshly grated parmesan cheese on top would be divine but if you’re trying to keep things clean, this dish could not be more gobble-worthy as is. I hope you love it – enjoy, enjoy!
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Chicken Sausage, Kale and White Bean Sweet Potato Noodle Skillet
Description
Chicken Sausage, Kale and White Bean Sweet Potato Noodle Skillet is a quick and healthy gluten-free dinner recipe. Ready in 20 minutes or less and full of protein, fiber, and vitamins!
Ingredients
- 3 Tablespoons extra virgin olive oil, divided
- 2, 3oz pre-cooked chicken sausage links, sliced (I used Aidells Roasted Garlic & Gruyere Cheese Sausages)
- 1 large sweet potato (1lb,) peeled then spiralized using thinnest noodle blade
- 4 cups packed chopped curly kale
- salt and pepper
- 1/2 cup chicken broth
- 1 cup canned cannellini beans, drained and rinsed
Directions
- Heat 1 Tablespoon extra virgin olive oil in a large, 12” skillet over heat that’s just a touch above medium. Add sausages then saute until browned on both sides, and then remove to a plate.
- Add remaining 2 Tablespoons extra virgin olive oil to the skillet. Once hot, add sweet potato noodles and kale, season with salt and pepper, then saute for 5 minutes stirring occasionally. Add chicken broth then saute until noodles are al dente, another 2-4 minutes (if you like a softer sweet potato continue cooking but know that the noodles will break up a bit.)
- Add beans and cooked sausages back into the skillet then toss until heated through. Taste then add more salt and pepper if necessary, and then serve.
Notes
- I have a Paderno Spiralizer >
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
More Spiralized Recipes You’ll Love!
Thai Peanut Chicken and Sweet Potato Noodles
Sausage, Sweet Potato Noodles and Broccoli Skillet
Garlicky Tomato-Basil Shrimp with Zoodles
Skinny Shrimp Piccata with Zoodles
what is the calories per serving for this?
I love your recipes and I’m so happy that you use Aidell’s Sausages as I have been a Brand Ambassador for their products for nearly four years! I love their products (also Chicken Meatballs and Chicken Burgers) All natural, no Nitrates or Nitrites, no MSG, fully cooked, most are gluten-free… long ‘use or freeze by’ dates due to their packaging. I am proud to share these products with adults and children as well!
I made this tonight and the only change was spinach instead of kale (it’s what I had). Everyone enjoyed it, all four kids even.
So glad to hear it, Heather! Thank you so much for your feedback and recipe rating!
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I loved the way you explain details about it. Thank you for sharing your knowledge. Its kind of really awesome!!!!
Loved the combination of chicken sausage and white bean combo. This really an awesome and healthy recipe. Thanks a lot for this innovative and awesome looking recipe sharing.
I’m so glad to hear it, Sarah! Thanks for your feedback!
This recipe was incredibly easy and SO VERY good! I made it for a family of 5 but should have doubled it because it was gone!!!
That is awesome, Ginger!! So glad it was a hit with everyone at your house too!
You had me at “Toddler Approved!”
I’m always a sucker for a spiralized recipe! And I’m totally with you on the time change. Getting up for work this week has been brutal…
This looks so yummy!
My husband and I always watch CBS Sunday Morning when we’re home on the weekends…and we’re 26 & 27! ha! Love it!
I love Sunday Morning on CBS. I had the same feeling, that I’ve officially become 80.
Hi Kristin! I have been trying a lot of your recipes recently that use the sweet potato noodles but every time I use them they turn brown! They do not turn out nice and bright orange like yours! It makes them look not so yummy :(
Any suggestions on how to keep them bright and colorful?
Oh no, I’ve never had that happen before, Noelle! My only thought is that maybe they’re being left out at room temperature too long before cooking and start oxidizing?
This looks so yummy. What kinds of sides do you normally make with your main dishes? Keep the great recipes coming:)
I LOVE all of your sweet potato noodle and zoodle recipes. Please keep them coming!
Unreal. Love your other sweet potato noodle skillet- so I did a variation this Friday with asparagus and white beans (on a whim, since we weren’t using meat). So good!!! I can’t believe I don’t make it more often. That’s going to change! :)
Ooo that sounds so good – especially because asparagus are about to be everywhere. Great idea!
This looks great! How does it hold up when leftovers are reheated? Always looking for new lunch ideas =)
So, so well – it is amazing cold, actually!
I watched that on CBS Sunday Morning too and my first thought was “well, we definitely don’t have our plates the way she says we should!” oops! We’ll have to try this recipe for sure!
We don’t either (hello nachos!) It was a good reminder though, for sure! :)