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.
Sweet Potato Noodles with Black Beans and Peppers
- 2 small sweet potatoes peeled and spiralized
- 1/4 cup olive oil divided
- Kosher salt and freshly ground pepper
- 3/4 teaspoon ground cumin
- 3/4 teaspoon chili powder
- 1/2 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
- 15 ounces black beans, rinsed and drained 1 can
- 1/4 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.