Veggie packed sweet potato noodle bowls covered in a sweet & spicy dressing. A healthy, easy, & delicious week night meal.
This is my new favorite weeknight meal!
It’s quick and easy to make.
Packed with healthy vegetables.
Full of great texture and crunch.
Smothered in a smoky, sweet, and spicy sauce.
And saves well for leftovers.
What’s not to love! ❤️
Let’s get to cooking.
We’ll start by making the sweet and spicy honey chipotle dressing.
Simply add all of the dressing ingredients to a food processor and pulse until well combined and the peppers and cilantro are broken down. Pour the dressing into an airtight container and set aside.
You will have likely have extra dressing, and trust me, you will want to put this on everything. It’s sweet from the honey and smoky and spicy from the peppers. It’s totally addicting!
The next step to making this dish is cooking the spiraled sweet potato noodles.
I’m obsessed with veggie noodles. It’s a great way to mimic pasta without all the heavy carbs.
Admittedly, zucchini noodles tend to get soggy when cooked and act less like an actual pasta noodle. I do love them, but my husband is never fooled by the swap.
Sweet potato noodles, on the other hand, are an almost identical substitute to real pasta noodles. Since sweet potatoes are a starchier vegetable, they still maintain texture and crunch when cooked, so they act like an el dente pasta.
To cook the noodles, heat about a tablespoon of olive oil in a large skillet. Add the noodles and a healthy pinch of salt. Sauté the noodles about 5 to 7 minutes, covered, so the steam can help cook and break down the noodles. Once the noodles are cooked el dente, remove them from the pan to a large mixing bowl.
Next, cook the remaining veggies by adding another tablespoon of olive oil, the veggies, and a dash of salt to the skillet. I used diced onions, diced red peppers, and fresh corn. You can add any veggies you have on hand and are your favorites. Every dish is customizable to your preferences!
Once the onions are translucent and the other veggies start to char, add in the garlic and cook until fragrant. Add the veggies to the mixing bowl. Also, add the pepitas.
Pour in desired amount of dressing to the noodles, pepitas and veggies and toss until well combined.
Divide the noodles between bowls. It should make 4-6 servings. Top with extra pepitas,a squeeze of fresh lime juice, and cilantro. Serve and enjoy!
The noodles are cooked to a perfect el dente, so they hold up to the sauce without getting soggy. They also add a sweet and earthy flavor to the dish. The charred and cooked veggies and another pop of smoky flavor. The crunchy pepitas add extra crunch and texture. The sweet, smoky, and spicy dressing brings the dish all together to make it out of this world delicious. Finally, the extra zip of lime and citrusy, earthy flavor of the cilantro brings this dish all together.
I’ve had this meal on repeat for this last week. I’m confident you will too!
Southwest Sweet Potato Noodles w/ Honey Chipotle Dressing
Veggie packed sweet potato noodle bowls covered in a sweet & spicy dressing. A healthy, delicious week night meal.
Honey Chipotle Dressing
- 1 tablespoon rice wine vinegar
- 2 teaspoons honey
- 2 adobo peppers and a teaspoon of the adobo sauce
- 3 gloves garlic
- Juice of one orange
- Juice of half a lime
- 2 tablespoons cilantro
- 1/2 teaspoon cumin
- Pinch of sea salt
- 1/3 cup olive oil
Southwest Sweet Potato Noodle Bowl
- 3 sweet potatoes spiraled
- 1 small red pepper diced
- Half of red onion diced
- 2 ears of corn kernels cut of the cob
- 2 gloves garlic diced
- 1/4 cup pepitas
- 2 tablespoons olive oil
- Salt and pepper to taste
- Cilantro for garnish
- 4 lime wedges for garnish
To make the dressing, add all of the dressing ingredients to a food processor and blend until well combined and the cilantro and peppers are broken down. Taste and adjust seasoning as necessary. Transfer dressing to airtight container and set aside.
In a large skillet, heat a tablespoon of olive oil and add in sweet potato noodles and a healthy pinch of salt. Cook for 5-7 minutes or until sweet potatoes are cooked thoroughly but still have a bit of crunch (like they are cooked el dente). Remove sweet potato from pan to a large mixing bowl.
Heat another tablespoon of olive oil and add in remaining veggies and a healthy pinch of salt. Cook until onions are translucent and other veggies begin to slightly char. Add in garlic (and a little more olive oil, if needed). Cook until the garlic is fragrant.
Add the veggie mixture to the large mixing bowl with the sweet potato noodles. Add in desire amount of sauce and pepitas and mic until well incorporated.
Divide the noodles between guests and garnish with cilantro, squeeze of lime juice, and more pepitas.
Serve and enjoy!
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