Cajun Sweet Potato Noodles

Cajun Sweet Potato Noodles | Get Inspired Everyday!

Cajun Sweet Potato Noodles | Get Inspired Everyday!

Every time I use a spiralizer, I’m totally amazed at how fast it turns loads of veggies into a delicious pile of noodles! It even shreds up an onion so fast it makes me think twice about even bothering to cut anything up by hand anymore.

Spiralizing has quickly become one of my favorite ways to get a fast and healthy dinner to the table! One of the biggest challenges I’ve found with veggie noodles so far, is cooking for more than two people at a time. It’s hard to find a pan large enough to accommodate that many veggie noodles, but I’ve finally found a solution. I’ve started making part of the veggie noodles on the stove top and roasting the starchier veggie noodles like sweet potato and butternut in the oven. This gives you twice as many noodles, then you just toss them together at the end and serve!

I love adding sweet potato noodles for a number of reasons. Their sweetness is a welcome addition to so many flavor combinations, and they’re chock full of nutrients and carbs for energy! I know carbs go through fazes where they’re not so popular but I’m a huge fan of good quality carbs, (and sweet potatoes are a great powerhouse choice)!

Cajun Sweet Potato Noodles | Get Inspired Everyday!Cajun Sweet Potato Noodles | Get Inspired Everyday!

To start this recipe, I begin by sautéing the chicken and setting it aside, that way it doesn’t get overcooked during the rest of the process.

Cajun Sweet Potato Noodles | Get Inspired Everyday!

I like to slice up the bell pepper by hand because I find it easier than spiralizing it. The mushrooms are also sliced by hand, (I wish I could just run everything through this great little machine, but it turns out I’ll be keeping my knives for a few tasks)!

Cajun Sweet Potato Noodles | Get Inspired Everyday!

The spiralizer will turn several zucchini and a whole onion into noodles in just a couple minutes!

Cajun Sweet Potato Noodles | Get Inspired Everyday!

I sauté the onions, bell pepper, mushrooms, and zucchini together while the sweet potato noodles are roasting in the oven.

Cajun Sweet Potato Noodles | Get Inspired Everyday!

Once the sweet potato noodles are roasted, you simply toss them in with your sautéed mixture on the stove top. And that’s it – a simple healthy dinner for more than 2!

Cajun Sweet Potato Noodles | Get Inspired Everyday!Cajun Sweet Potato Noodles | Get Inspired Everyday!Cajun Sweet Potato Noodles | Get Inspired Everyday!Cajun Sweet Potato Noodles | Get Inspired Everyday!

I knew this recipe was a hit when my husband didn’t even speak until his bowl was empty! When he finally looked up he said ‘is there more?’ and that’s all I need to know I’m on the right track with him! I hope you enjoy this sweet/spicy tangle of noodles as much as we do!

Note: I used Simply Organic’s Cajun seasoning for this recipe which is on the mild side. You will need to vary the amount of Cajun seasoning called for depending on which brand you use and how spicy it is!

5.0 from 1 reviews
Cajun Sweet Potato Noodles
 
Prep time
Cook time
Total time
 
Author:
Serves: 4-6 servings
Ingredients
Sweet Potato Noodles:
  • 2 pounds sweet potatoes or yams, peeled and the ends cut off
  • 1 Tablespoon avocado oil
  • 1 Teaspoon Cajun seasoning
  • ½ Teaspoon sea salt
Chicken:
  • 1 pound boneless skinless chicken thighs
  • 1 Teaspoon Cajun seasoning
  • ½ Teaspoon sea salt
  • 1 Tablespoon avocado oil
Veggie Noodles:
  • 1 large red bell pepper, cored and thinly sliced
  • 8 ounces crimini mushrooms, about 15, 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 Tablespoon avocado oil
  • 3 tomatoes, about 12 ounces, chopped
  • Chopped fresh cilantro, about ½ of a small bunch
Instructions
  1. Preheat the oven to 450ºF.
  2. Start by spiralizing the sweet potatoes, and place them on a parchment lined baking sheet.
  3. Spiralize the red onion and zucchini and set them aside. Clean the spiralizer right away for easy cleanup!
  4. Toss the sweet potato noodles with the avocado oil, Cajun seasoning, and sea salt. Set them aside while you prepare the chicken.
  5. Cut the chicken thighs up into bite-sized pieces. Heat a large skillet over medium high heat, when the pan is preheated add the avocado oil, cut up chicken, Cajun seasoning, and sea salt to the pan. Sauté the chicken until it's no longer pink. Transfer it to a bowl and set aside.
  6. Place the sweet potato noodles in the oven to roast.
  7. While the sweet potato noodles are roasting sauté the prepared bell pepper, mushrooms, onion, zucchini, and garlic in the remaining 1 tablespoon of avocado oil until the veggies are just tender.
  8. When the sweet potato noodles have softened, but not turned to mush, about 8 minutes. Remove them from the oven and add them to the pan with the sautéed veggies. Add the sautéed chicken, chopped fresh tomatoes, and fresh cilantro.
  9. Cook just long enough to heat through and serve immediately!


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18 Comments on “Cajun Sweet Potato Noodles”

  1. KAF

    Why on earth are 6 extremely similar pictures of the final product required?!!???
    Otherwise, recipe was straight-forward and fresh tasting.

    1. Kari

      I would recommend either the Paderno 3-blade or 4-blade models, or the Inspiralizer from Ali at Inspiralized. I had the Paderno before she came out with her machine, and I bought hers for my mom and she absolutely loves it. I’m actually a little jealous because I think the Inspiralizer has a few features that make it better than the Paderno, like how it locks onto the counters and the built in blades. I’m including a link to her website so that you can see her video of it in action!
      http://inspiralized.com/the-inspiralizer/

  2. Shaz

    This looks so amazing. Can this be prepared ahead of time for lunch the next day and do leftovers refrigerate well???

    1. Kari

      I thought the leftovers kept really well, they’re best when they’re rewarmed but I don’t mind them cold straight out of the fridge either! I hope you enjoy the recipe, and be sure to let me know how it goes or if you have anymore questions!

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