Susan Hart: Sweet Potato Noodles with Kale

It’s the start of Diabetes Week, and what better way to raise awareness of the condition than by creating a diabetic friendly dish.  This recipe is oozing with slow releasing low GI ingredients that will keep your blood sugar levels nice and stable.  The portion size is also not too large.


100g spiralised sweet potato

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1 tsp oil

30g washed torn kale

½ a tin of drained borlotti beans (other beans can also be used such as chickpeas, cannellini, butterbeans etc)

save the liquid from the beans

1 clove of garlic ,crushed or chopped

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a few chilli flakes – depending on how hot you like it

1 teaspoon soy sauce

1 teaspoon toasted sesame seeds

few leaves of chopped parsley or mint


In a large frying pan heat the oil over a medium heat. Add the sweet potato, and move them around to stop them becoming too brown. After 1 minute add all the other ingredients except the sesame seeds and herbs.


Press the beans with a back of a spoon of fork to break them down slightly. Cook for 2-3 minutes until the kale is soft. If the mixture sticks or gets too dry add some of the bean liquid to make a bit of a sauceTaste and season with lots of ground black pepper.

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Serve in a bowl and scatter over the seeds and herbs