05 August 2015

Cajun Sweet Potato Noodles

Last weekend I realized - I have TWO weeks of summer left... TWO weeks to try new recipes, and recipes that might be a little more time consuming! So I planned out 3 new veggie noodle dishes for this week... they ALL turned out delicious.

After I prepped for this, I realized it would be super easy to prep veggie noodles (sweet potato, zucchini, etc.) on Sundays. They keep well, so you could just have them on hand for the week. Check out inspiralized.com - it's a whole site devoted to spiralizing... how-to, meal planning, storage, recipes!

THESE WERE SO TASTY. The ENTIRE recipe is about 500 calories... I ate it all by myself since Will was at a work dinner! I'm glad I got it all to myself!

Sweet Potato Noodles:
2-3 medium-sized sweet potatoes
1 tbsp olive oil
1 tsp Cajun seasoning
½ tsp sea salt

Veggie Noodles:
1 large red bell pepper, cored and thinly sliced
8 oz mushrooms, cleaned and thinly sliced
1 large red onion, peeled and the ends sliced off
1 large zucchini, about 12 ounces, ends sliced off
2 cloves of garlic, minced
1 tbsp olive oil
3 tomatoes, about 12 oz, chopped
Chopped fresh cilantro, about ½ of a small bunch

Preheat the oven to 450ºF.

Start by spiralizing the sweet potatoes, and place them on a parchment lined baking sheet.
Spiralize the red onion and zucchini and set them aside. Clean the spiralizer right away for easy cleanup!
Toss the sweet potato noodles with the olive oil, Cajun seasoning, and sea salt.  Place the sweet potato noodles in the oven to roast, until softened, about 8 minutes.

While the sweet potato noodles are roasting, sauté the prepared bell pepper, mushrooms, onion, zucchini, and garlic in the remaining 1 tbsp of olive oil until the veggies are just tender.
Remove sweet potatoes from the oven and add them to the pan with the sautéed veggies. Add chopped fresh tomatoes, and fresh cilantro. Cook just long enough to heat through and serve immediately!

Original recipe found here.

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