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I finally started using my spiralizer for something other than zucchini. I can't get enough of these vibrantly colored sweet potato "noodles."
Spiralized sweet potato noodles bake fairly quickly {30 minutes} and are almost as fun to eat as curly fries. I admit my digestion feels much better after eating the sweet potato version.
K and I have been making simple recipes for dinner lately, to maximize our time with baby C and recover from the inevitable sleep deprivation. C has been a champion sleeper but the 8 month sleep regression is no joke! Thankfully this recipe takes only a few steps to put together.
I baked a pan of nitrate-free turkey bacon and spiralized sweet potatoes while prepping the other ingredients. Halved cherry tomatoes, crunchy romaine lettuce, avocado and a simple dijon vinaigrette dressing is all you need.
BLT Sweet Potato Noodle Bowls
Yields: 2 servings
Ingredients:
2 sweet potatoes
4-6 slices turkey bacon
1/2 cup grape tomatoes
1 cup chopped romaine lettuce
1/2 avocado
1 Tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
Optional: 1/2 teaspoon Hatch chile powder
Dijon Vinaigrette:
2 Tablespoons olive oil
1 Tablespoon red wine vinegar
2 teaspoons Dijon mustard
1/8 teaspoon salt
1/8 teaspoon pepper
Directions:
*Preheat oven to 350 degrees.
*Spiralize two sweet potatoes. Toss with olive oil, salt and pepper. I also added a few shakes of Hatch chile powder. Bake for ~30 minutes.
*Preheat the oven to 400 degrees. Add bacon to a cookie sheet/pan lined with parchment paper. Bake for 20 minutes.
*Make dijon vinaigrette by whisking the ingredients in a small bowl until combined
*Top sweet potato noodles with bacon, halved tomatoes, chopped lettuce, and avocado.
Looking for more spiralizer recipes? Try:
This is totally getting made! We had sweet potato noodles last night--we love them!
ReplyDeleteAwesome I hope you like it!
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