Is that spiralizer you got for Christmas feeling unloved? Dust it off and make these Southwestern-flavored vegan sweet potato noodles with black beans and peppers.
If you’re following the plate method, this dish can be the starchy one-quarter of your plate. Round out your meal with some leafy greens or a big salad and your favorite protein. I like grilled pork tenderloin or steak. Leftovers make a great portable lunch.
Some of you may be thinking that 34g carb is too much for you at a meal. If so, you can still enjoy these sweet potato noodles. Just skip the black beans and/or corn.
- 2 small sweet potatoes, peeled and spiralized
- ¼ cup olive oil, divided
- Kosher salt and freshly ground pepper
- ¾ teaspoon ground cumin
- ¾ teaspoon chili powder
- ½ teaspoon ground coriander
- 1 small onion, peeled, cut in half, and thinly sliced into half-moon shapes
- 1 red bell pepper, cut into strips
- 1 small jalapeño or serrano chile pepper, diced
- 1 cup frozen corn
- 3 cloves garlic, minced
- 1 (15 ounce) can black beans, rinsed and drained
- ¼ cup water
- 1 lime, cut into wedges
- Preheat the broiler.
- Place sweet potato noodles on a baking sheet. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Broil until slightly softened and brown in spots, about 5 minutes. Remove from oven.
- In a small custard cup or bowl, mix together cumin, chili powder, and coriander.
- Heat remaining 2 tablespoons of oil in a large skillet over medium heat. Add onion, bell pepper, and chile pepper. Cook, stirring occasionally, until softened, about 5 minutes.
- Add corn, garlic, and cumin mixture to skillet. Continue cooking, stirring occasionally, until vegetables are tender, about 5 more minutes.
- Add sweet potatoes, black beans, and water to skillet. Cook, gently tossing, until beans are warm and noodles are tender, about 2 minutes.
- Remove from heat and serve with lime wedges.
Too many carbs? Leave out the corn or black beans.
Don't like spicy food? Replace the chile pepper with some green bell pepper.