This was a recipe I learned when I first started learning about Ayurveda from my first teacher Ed. It's very tasty and delightful. A perfect summer dish that is filling.
1 sweet potato
5 large leaves of kale
1/2 lb. of egg noodles (substitute for rice noodles or gluten-free if applicable)
1 cup olive oil
1 -2 tsp. salt (or to taste)
1 tbs. crushed red pepper
3 cups of water
In a large sauce pot, add the water and sweet potatoes that have been cut into cubes. Cook these until they soften.
In a separate medium saucepan, fill it with water and bring to a boil with a pinch of salt to cook the noodles. Al dente is the preferred texture. Then strain the pasta.
Most of the water from the sweet potatoes should be gone. Add the noodles and top the dish with the kale. Cover and let the kale soften. Turn off the burner.
Separately, take the olive oil, red pepper, and salt, and add them to a small saucepan. Heat up the oil to a warm temperature for about 5 minutes. Add this to the larger pot.
When the kale mixture has cooked, apply the oil and mix thoroughly. Enjoy! I know I have!