Best 5 Saffron Bolognese With Feta Cheese And Sweet Potato Noodles Recipes

SLOW COOKED BOLOGNESE SAUCE WITH SWEET POTATO NOODLES

Steps:

• In a large pan heat the olive oil over medium heat.Add the onion and cook for 5 minutes.Add the garlic and cook for 30 seconds.Add the ground beef and cook until brown.Remove from the heat and transfer into a slow cooker.In a food processor place the carrots and celery and pulse a few times until chopped.Transfer the carrot celery mixture to the slow cooker.Add the tomato sauce, bay leaves and thyme springs.Mix, cover with a lid and cook on low for 8 hours.Remove the lid, discard the bay leaves and thyme springs and season to taste with salt and black pepper.Add the cinnamon and parsley and mix to combine.Bring a large pot of salted water to a boil.Add the sweet potato noodles and cook 1 ½ -2 ½ minutes or until tender.Drain the noodles and return to the pot.Add the sauce and mix to combine.Serve immediately.

ROASTED SWEET POTATO NOODLES WITH FETA

Steps:

• Peel sweet potato and cut the ends off to make a flat edge for spiralizing.
• Using a medium spiralizer blade, spiralize the sweet potato.
• Arrange sweet potato noodles on a baking sheet.
• Spray with cooking spray, sprinkle with salt, and add the feta cheese to the top.
• Bake in a preheated oven at 425 degrees for 10-15 minutes, or until sweet potato is softened.

SPICED SWEET POTATO SANDWICH WITH FETA

Steps:

• Preheat oven to 400°F. Combine sweet potato, ancho chile powder, cumin, and 3 Tbsp. oil in a medium bowl; season generously with salt and pepper and toss until sweet potato is evenly coated. Heat a dry large skillet, preferably cast iron, over medium. Arrange sweet potato in a single layer without overlapping (you will most likely be able to fit them all at once, but work in 2 batches if needed). Cook, undisturbed, until blackened in spots, about 4 minutes. Turn slices over and transfer skillet to oven. Roast until tender, 10-15 minutes. Remove from oven.
• Meanwhile, combine beet, onion, and vinegar in a medium bowl; season generously with salt and pepper and toss well. Let sit to allow beet to soften. Mix mayonnaise, garlic, and 1 Tbsp. lemon juice in a small bowl; season generously with salt and pepper.
• Heat broiler. Toast rolls, cut side up, on a rimmed baking sheet until golden brown, 30-60 seconds. Remove rolls from oven.
• Toss herbs with remaining 1 tsp. lemon juice in a medium bowl to coat. Drizzle with oil, season with salt and pepper, and toss again to combine.
• To build sandwiches, pour off any accumulated liquid from beet mixture. Spread seasoned mayonnaise over cut sides of reserved rolls, dividing evenly (yes, it's a lot, but you don't want to skimp here). Arrange feta slices over bottom halves of rolls. Top with sweet potato slices and pile some beet mixture on top. Mound herbs over beets; close up sandwiches with top halves of rolls and cut in half.
• Sweet potato, beet mixture, and seasoned mayonnaise can all be made 2 hours ahead. Store sweet potato and beet mixture separately, tightly covered, at room temperature. Cover and chill mayonnaise.

SWEET POTATOES WITH FETA CHEESE

Steps:

• Place the slices of sweet potatoes into a microwave safe dish, and add just enough water to cover. Cook for 10 minutes in the microwave, or until starting to become tender.
• Preheat the oven's broiler. Place the sweet potato slices onto a greased broiler pan. Slice the feta cheese the best you can, and place a piece on top of each potato slice. Drizzle balsamic vinegar over all.
• Place under the preheated broiler for about 6 minutes, or until cheese is lightly browned.

ROASTED SWEET POTATO SALAD WITH FETA

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine sweet potatoes, olive oil, and cumin seeds on a roasting tray, season with salt and pepper, and toss to coat. Spread cashews onto a baking sheet.
• Roast potatoes in the preheated oven until soft and slightly colored at the edges, 30 to 45 minutes, stirring after 20 minutes.
• At the same time, toast cashews in the oven until they start to turn golden brown and become fragrant, 10 to 15 minutes. Chop when cool enough to handle.
• Meanwhile, whisk oil, vinegar, sugar, salt, and pepper for dressing in a small bowl.
• Divide feta cheese, spinach, arugula, watercress, and cilantro among 3 plates. Top with warm sweet potatoes and cashews. Pour dressing over top and serve.