Vegan Cheese Tortellini with Sweet Potatoes and Kale
Vegan Cheese Tortellini is easy and flavorful with refrigerated pasta.
Prep Time 10 minutes minutes Cook Time 20 minutes minutes Total Time 30 minutes minutes
- 2 packages Tortellini
- 2 cups Sweet potato - diced into bite sizes
- 1 cup Kale - chopped small
- ½ cup Red onion - diced
- 3 tablespoons Extra virgin olive oil
- 1 teaspoon Garlic - minced
- ½ teaspoon Salt
- Dash Ground black pepper
- ½ cup Dairy free parmesan cheese
Cook tortellini according to package instructions, Set aside.
Chop sweet potato (no need to peel), kale, and red onion.
In a large skillet, heat oil. Add the onion, sweet potato, and sauté until sweet potato is fork-tender. About 15 minutes.
Stir in kale and remove from heat. In a large bowl (or if your skillet is large enough), toss tortellini together with sauteed vegetables.
Top with a dash of salt/pepper and dairy-free parmesan cheese.
Serving: 1Serving | Calories: 371kcal | Carbohydrates: 47g | Protein: 14g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 32mg | Sodium: 593mg | Potassium: 204mg | Fiber: 5g | Sugar: 4g | Vitamin A: 7405IU | Vitamin C: 15mg | Calcium: 150mg | Iron: 3mg