Southwest Sweet Potato Noodles Recipes

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SOUTHWEST SWEET POTATO NOODLES.



Southwest Sweet Potato Noodles. image

These southwest sweet potato noodles are delicious for a light lunch or dinner. Beans, cilantro, peppers, and onions make a flavorful accompaniment to these sweet potato noodles.

Provided by Kelly Roenicke

Categories     Entree

Time 35m

Number Of Ingredients 13

2 medium sized sweet potatoes (peeled)
1 large sweet onion (sliced thin)
1 red or yellow bell pepper (sliced thin)
1 Tablespoon olive oil
15 ounces canned black beans (drained and rinsed)
2 teaspoons cumin
1 teaspoon garlic powder
1/4 teaspoon chili powder
salt and pepper
fresh cilantro
avocado (diced)
salsa
green onions (sliced)

Steps:

  • Place the sliced onion and bell pepper in a large skillet with the olive oil. Cook over medium low heat until they start to caramelize, about 15-20 minutes.
  • Place the black beans, spices, and 2/3 cup water in a sauce pan. Cook over medium heat.
  • Use your spiralizer to make the sweet potato noodles. Once the onions and peppers are somewhat caramelized, add the sweet potato noodles to the pan.
  • Cook, stirring often, over medium heat until the noodles are tender, about 10 -12 minutes. Season with salt and pepper to taste.
  • Divide the sweet potato noodles into four bowls and top with the black beans. Garnish with fresh cilantro, salsa, green onions, and avocado if desired.

Nutrition Facts : Calories 209 kcal, Carbohydrate 36 g, Protein 8 g, Fat 4 g, Sodium 449 mg, Fiber 10 g, Sugar 3 g, ServingSize 1 serving

SOUTHWESTERN SWEET POTATO NOODLES



Southwestern Sweet Potato Noodles image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 13

3 small sweet potatoes (1 1/4 pounds), peeled
1/4 cup vegetable oil
Kosher salt and freshly ground pepper
1 small red onion, halved and thinly sliced
1 red bell pepper, cut into thin strips
1/2 to 1 small serrano chile pepper, thinly sliced into rounds
1/2 cup frozen fire-roasted corn
3 cloves garlic, finely chopped
3/4 teaspoon ground cumin
3/4 teaspoon chili powder
1/2 teaspoon ground coriander
1/2 cup fresh cilantro, roughly chopped
Juice of 1/2 lime, plus wedges for serving

Steps:

  • Preheat the broiler. Cut the potatoes into long noodles using a spiralizer (or use 1 pound store-bought sweet potato noodles). Spread on a rimmed baking sheet, drizzle with 2 tablespoons vegetable oil and sprinkle with 1/2 teaspoon salt and a few grinds of pepper. Broil until browned in spots and slightly softened, 3 to 5 minutes.
  • Heat the remaining 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Add the red onion, bell pepper and serrano; cook, stirring, until just softened, about 3 minutes. Add the corn, garlic, cumin, chili powder, coriander, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are tender, 3 to 5 more minutes.
  • Add the broiled sweet potato noodles and 1/4 cup water to the skillet with the vegetables. Cook, gently tossing, until the noodles are coated and tender, 1 to 2 minutes. Remove from the heat and stir in the cilantro and lime juice; season with salt and pepper. Serve with lime wedges.

Nutrition Facts : Calories 288, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 524 milligrams, Carbohydrate 39 grams, Fiber 6 grams, Protein 4 grams, Sugar 10 grams

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