There is a first time for everything. And this is the first time I am sharing a recipe on the blog featuring the highly trendy spiralized sweet potato noodles.
Seriously, the wonder of spiralized food has taken off and I must say—I was on board from the start.
Being gluten free, subbing veggies for noodles in recipes was pretty awesome. Plus, colorful, twisty veggies are kinda pretty.
After whipping up this super easy, 20-minute, 12-ingredient, southwest-flavored recipe the other day, I knew I had to share it with you all. It’s just one of those dishes that is not only super fun, but might really save you on one of those busy week nights when you just don’t know what to do!
Let’s make Southwest Sweet Potato Noodles!
I am a fan of basically all southwest food. I love the spices, the colors, and the textures. Combine that with my obsession with sweet potatoes and you’ve got this dish. If you haven’t indulged in the spiralized veggie trend yet, this recipe is the perfect induction.
This recipe is multi-verse in flavor, texture, and loaded with nutrients. Sweet potatoes make this recipe slightly sweet, bell pepper adds a little crunch, jalapeño makes it extra spicy, and the garlic make it perfectly garlicky. If you love taco bowls food of that nature, you’re going to love my southwest sweet potato noodles!
I hope you love this recipe as much as I do! It is:
& so very flavorful!
If you try this recipe, be sure to comment, leave a rating, and don’t forget to tag a photo #thelocalsprout on Instagram! I can’t wait to hear what you think!
- 2 Tbsp coconut oil
- ½ large yellow onion, thinly sliced
- 3 cloves garlic, minced
- 1 bell pepper, cut into thin strips
- 1 tsp salt
- 1 small jalapeño pepper, seeded and thinly sliced
- ½ cup fresh or frozen corn kernels
- 2 large sweet potatoes, spiralized* (or about 10.5 ounces—I used Cece’s Veggie Co. pre-spiralized noodles)
- 1 tsp ground cumin
- ¾ tsp chili powder
- ¼ tsp cayenne powder (more or less depending on your spice preference)
- pinch black pepper
- ½ avocado, sliced (optional, for serving)
- handful fresh cilantro (optional, for serving)
- Heat coconut oil in a large, rimmed skillet over medium heat. Once sizzling, add the onion, garlic, bell pepper, and salt. Sauté for about 5 minutes, or until onions are translucent.
- Add the jalapeño, corn, sweet potato, cumin, chili powder, cayenne, and black pepper. Continue to cook, stirring occasionally, for 5-10 minutes or until sweet potatoes are tender and slightly browned.
- Remove skillet from heat and serve immediately with optional avocado and cilantro. Leftovers will keep refrigerated in airtight container for up to 3 days though best enjoyed fresh.
Nutrition information is a rough estimate of ¼ of the recipe without toppings.
The Local Sprout