Southwest Sweet Potato Noodles.

Sweet potato noodles, onions, peppers, and black beans combine to make a delicious southwest lunch bowl! This is an easy grain free and vegan recipe.

Summer time is when I like to step back a little bit from social media and the screen. Just to get a little break. Whenever I take these kind of breaks, it seems like my mind clears, and I start to zero in on projects that need to be done around the house. Darryl hides during these times. ;)

This month, I have been thinking and thinking about this one room in our house. It’s sort of an extra room – a breezeway between the house and garage that was made into an addition to the house years ago. It has been a family room, a teaching studio for violin lessons, my office, and our homeschool room over the years. It’s kind of like the Room of Requirement – it just becomes whatever I need it to be. :)

Anyway, I have been thinking about how it just isn’t working for us these days. We needed a larger table and chairs for when we have guests, and we needed to rearrange the storage. Basically, we needed a dining room that could also be used for working and homeschooling. So that’s been my project this past week. We found a secondhand table and chairs that I love, and I’ll be refinishing them soon. I’m thinking of something like this. I can’t wait to share how this room turns out!

We’ve needed easy meals while our house has been turned upside down with this project, and these sweet potato noodles are just perfect. Some simple caramelized onions and peppers, spiced black beans, spiralized sweet potatoes, and cilantro make a healthy and filling lunch or dinner.

Sweet potato noodles are some of my favorite noodles to make with the spiralizer. Zucchini noodles are also wonderful, but there’s just something about the bright orange sweet potato noodles and their subtle sweetness that makes them extra fun.

I think that making veggie noodles is a great way to get kids to try new vegetables, too! There’s something about the novelty of seeing the vegetables in this curly shape that makes them extra fun to eat.

Is it easy to make sweet potato noodles?

I find that it takes a little more muscle to make sweet potato noodles, but it isn’t really that hard. Sweet potatoes don’t spiralize quite as easily as zucchini, but they are still fairly easy to make. I use a spiralizer that has a crank that you turn, and I think that makes it easier to do rather than with a handheld spiralizer.

What can I use instead of beans in this recipe?

If you can’t have legumes, you can leave them out and use chicken sausage or even ground turkey for some added protein. You can also just add more vegetables of your choice if you wish!

Can I freeze sweet potato noodles?

Yes, you can freeze these spiralized sweet potatoes in a ziploc freezer bag. Make sure to remove all the air from the bag and seal it tightly. They should stay fresh in the freezer for up to three months.

If you’re looking for more spiralizer recipes, try these garlic zoodles with chickpeas.

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Southwest Sweet Potato Noodles.

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.

Course Entree

Cuisine Dairy Free, gluten free, vegan.

Keyword spiralizer recipes, sweet potato noodles

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 4

Calories 209 kcal

Author Kelly Roenicke

Ingredients

• 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
• ¼ teaspoon chili powder
• salt and pepper
• fresh cilantro

Optional toppings:

• avocado diced
• salsa
• green onions sliced

US Customary - Metric

Instructions

1. 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.
2. Place the black beans, spices, and ⅔ cup water in a sauce pan. Cook over medium heat.
3. 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.
4. Cook, stirring often, over medium heat until the noodles are tender, about 10 -12 minutes. Season with salt and pepper to taste.
5. 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.

Recipe Notes

Store leftovers in the refrigerator. They should stay fresh for up to 4 days.

I have not tried freezing these sweet potato noodles, but you should be able to freeze them safely in a ziploc freezer bag for up to 3 months.

 

Nutrition Facts

Southwest Sweet Potato Noodles.

Amount per Serving

Calories

209

% Daily Value*

Fat

 

4

g

6

%

Sodium

 

449

mg

20

%

Potassium

 

676

mg

19

%

Carbohydrates

 

36

g

12

%

Fiber

 

10

g

42

%

Sugar

 

3

g

3

%

Protein

 

8

g

16

%

Vitamin A

 

9330

IU

187

%

Vitamin C

 

61.1

mg

74

%

Calcium

 

76

mg

8

%

Iron

 

3.3

mg

18

%

* Percent Daily Values are based on a 2000 calorie diet.

These southwest sweet potato noodles are:

• colorful, flavorful, and healthy
• a good source of vitamins A and C
• naturally gluten free, allergy friendly, and vegan
• fun to make and eat!

Have you tried sweet potato noodles? What’s your favorite way to eat them?

This post was originally published in July 2016. It has been updated.