Vegan Cheese Tortellini with Sweet Potatoes and Kale
Vegan Cheese Tortellini is easy and flavorful with refrigerated pasta.
Servings 6 Servings
- 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