I usually make zoodles with it…but I recently started dabbling in sweet potato noodles and I couldn’t be more pleased with the results! I love sweet potato, so making a Mexican-style noodle bowl with them is right up my alley.
It’s low carb, packed with fiber, protein and nutrients….but it also feels sort of like a Chipotle bowl. SCORE!
I cook the noodles with garlic and onions to add some flavor…and the sweet potato noodles are quickly cooked so they are softened, but still firm enough to feel like a noodle bowl. It’s basically like a taco bowl on top of sweet potato and veggies. YUM!
I top it with a Creamy Avocado Dressing, which I make a batch of so I can use on other salads etc. It’s one of my favorite dressings to make at home!
Mexican Sweet Potato Noodle Bowls
2 medium sweet potatoes- scrubbed clean
2 boneless, skinless chicken breasts sliced in half lengthwise to make them thinner
2 tablespoons olive oil, divided
1 tablespoon apple cider vinegar
1 1/2 tablespoons taco seasoning (choose one with salt)
1/2 red onion sliced thin
2 cloves of garlic, minced
2 cups fresh spinach
1/2 cup of black beans
1 cup cherry tomatoes, cut in half
1 red bell pepper, chopped into small cubes
juice of one lime
1/4 cup cilantro, plus more for topping
1/2 avocado, diced for topping
1 1/2 avocados roughly chopped
1/2 cup chopped cilantro
juice of two large limes
2 tablespoons of olive oil
2 cloves of garlic chopped
1 tablespoon honey
sea salt and fresh black pepper to taste
1/4 cup of water, or more, to liquify the dressing if needed
1/2 red onion copped fine- separate 2 tablespoons for the noodle mixture
kaletra for pep Instructions:
First things first- put your cut chicken breasts into a bowl with the taco seasoning, one tablespoon of olive oil and the apple cider vinegar and stir to coat well. Set this aside to marinate for about 30-45 minutes.
To make the dressing, put all of the ingredients (aside from the water and those two tablespoons of onion) into a food processor or a high power blender. Add water to make the dressing a little more liquid and process until smooth like a creamy dressing. Transfer the dressing into a squeeze bottle or jar and store in the fridge- you will have plenty of leftover dressing to use for other recipes!!
Using a spiralizer, create the sweet potato noodles- working one potato at a time and then set them aside in a bowl. Heat up 1 tablespoon of olive oil in a very large skillet and add the garlic and sliced onions. Add some salt and pepper and sautee on medium high heat until the onions begin to brown, this will take about 5-6 minutes. Once the onions are caramalized, add the sweet potato noodles to the pan and stir them in. Cook for about 8-12 minutes, or until the noodles have a little color to them. They shouldn’t taste raw, but they shouldn’t be super mushy either. Somewhere in between- like the photo below.
In a large bowl, combine the spinach, cilantro, tomatoes, red bell pepper, black beans and 2 tablespoons of that chopped onion (the ones from the dressing ingredients!) Add the lime juice some salt and pepper and stir well. Let this sit while you prepare everything else so the flavors can develop.
While the potato is cooking, heat another skillet or a grill pan and spray with cooking spray. Once hot, add the chicken to the pan and cook for about 4 minutes on each side, or until cooked through. Set chicken on a cutting board to rest for a few minutes before cutting into cubes.
Toss the cooked sweet potato noodles into the bowl with the veggies and black beans, and then transfer into two bowls (you will probably have leftovers!) Top with the chicken, avocado, a sprinkle of cilantro and some of the avocado dressing! Serve immediately.