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