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Fall Zoodles with Sausage, Sweet Potato, and Kale

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: Serves 4 1x


Perfectly fallish, this sausage sauce is packed with superfoods and huge flavors. Serve with zoodles for a delicious low carb and gluten free option!



  • 1 pound hot sausage, bulk or casings removed
  • 1 sweet potato, peeled and diced
  • 1/2 onion, diced
  • 4 cloves garlic, minced
  • 1/2 cup chopped walnuts
  • 15 ounces canned stewed tomatoes
  • 1/4 teaspoon ground allspice
  • 1 cup chicken stock
  • 4 cups baby kale
  • zoodles, cooked to your preference
  • parmesan cheese, for serving


  1. NOTE: For the zoodles, I portion about 1/2 large zucchini per person, spiralized. I saute them for 1-2 minutes in olive oil over medium-high heat with a sprinkle of salt, onion powder, and garlic powder, then I drain them in a small colander right before serving. Feel free to eat them raw or any other way you like with this sauce!
  2. Sausage Sauce: Preheat a large skillet with a lid to medium-high heat with a drizzle of olive oil. Add the sausage and cook for 5-7 minutes, breaking it up with a spoon as you go. When the sausage is browned and crumbly, add the sweet potato, onion, and garlic to the skillet. Stir the veggies into the sausage for five minutes.
  3. Add the walnuts, tomatoes, allspice, and stock to the skillet with a sprinkle of salt. Stir the sauce together and taste; add more salt to your preference and break up the tomatoes a bit with a spoon.
  4. Cover the skillet and reduce the heat to medium-low. Simmer the sauce for 5-10 minutes until the sweet potatoes are soft, then remove the lid and simmer for a few minutes more to thicken the sauce. Stir in the kale and taste once more for seasoning; add salt to your preference.
  5. Continue to simmer the sauce until you are ready to serve, adding water a few tablespoons at a time if the sauce reduces too much. Serve over zoodles topped with parmesan.
  6. Enjoy!

Keywords: low carb, gluten free, sausage ragout with sweet potatoes