Southwest Sweet Potato Noodle Bowl Recipes

Steps:

• Preheat the broiler. Cut the potatoes into long noodles using a spiralizer (or use 1 pound store-bought sweet potato noodles). Spread on a rimmed baking sheet, drizzle with 2 tablespoons vegetable oil and sprinkle with 1/2 teaspoon salt and a few grinds of pepper. Broil until browned in spots and slightly softened, 3 to 5 minutes.
• Heat the remaining 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Add the red onion, bell pepper and serrano; cook, stirring, until just softened, about 3 minutes. Add the corn, garlic, cumin, chili powder, coriander, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are tender, 3 to 5 more minutes.
• Add the broiled sweet potato noodles and 1/4 cup water to the skillet with the vegetables. Cook, gently tossing, until the noodles are coated and tender, 1 to 2 minutes. Remove from the heat and stir in the cilantro and lime juice; season with salt and pepper. Serve with lime wedges.

Steps:

• For the sauce: Combine the first 7 ingredients in the food processor, pulse until completely smooth. Transfer to a jar. (There will be plenty of the avocado dressing leftover to use as a dip or spread.).
• For the salad: In a large bowl, toss the tomatoes, herbs and greens together. Squeeze lime on top and set aside.
• Run the sweet potato through the spiralizer to make noodles, or use a vegetable peeler to turn it into ribbons.
• Heat 1 teaspoon of the oil in a frying pan over medium heat, then lightly sauté the noodles for 2-3 minutes or until slightly softened. Transfer the sweet potato noodles to the bowl of greens and tomatoes.
• Without cleaning the pan, heat the remaining oil. Toss in the black beans, cayenne and coriander, and stir fry until warm. Add to the sweet potato noodle mixture. Stir everything in the bowl well to combine. Either add the avocado sauce and toss to coat at this point, or plate the salad and drizzle the sauce on top. Serve with sliced avocado, green onion and lime wedges if desired.

Steps:

• Season meat with cumin, salt, and pepper; set aside. Heat 1 tablespoon oil in 12-inch skillet or wok over medium-high heat; add garlic, stir-fry 15 seconds. Add half the beef at a time; stir-frying for 2 to 3 minutes or until done, and setting aside. Return beef to skillet; add broth; bring to boiling.
• Add pasta, sweet peppers, and onions to skillet. Cook, uncovered, 2 to 3 minutes,.
• until pasta is tender. Stir in the 1/2 cup salsa and oregano; heat through. Ladle into bowls; twirl pasta into nests. Top with salsa and pepper mix.

Steps:

• For the sauce: Combine all ingredients in the food processor until completely smooth. Transfer to a jar. (There will be plenty of the avocado dressing leftover to use as a dip or spread.).
• For the salad: In a large bowl, toss the tomatoes, herbs and greens together. Squeeze lime on top and set aside.
• Run the sweet potato through the spiralizer to make noodles, or use a vegetable peeler to turn it into ribbons.
• Heat 1 teaspoon of the oil in a frying pan over medium heat, then lightly sauté the noodles for 2-3 minutes or until slightly softened. Transfer the sweet potato noodles to the bowl of greens and tomatoes.
• Without cleaning the pan, heat the remaining oil. Toss in the black beans, cayenne and coriander, and stir fry until warm. Add to the sweet potato noodle mixture. Stir everything in the bowl well to combine. Either add the avocado sauce and toss to coat at this point, or plate the salad and drizzle the sauce on top. Serve with sliced avocado, green onion and lime wedges if desired.