I really love making noodles out of veggies, and I think sweet potato noodles might be at the top of my list. They’re just so versatile, and their mildly sweet flavor works well with so many things.
So far on the blog I’ve made them into a version of Pad Thai along with these really addictive Cajun Noodles. Then there was the sweet potato noodles with chorizo, spinach, and roasted red pepper that has been the biggest hit yet. And finally today we have this enchilada version which is the perfect comfort food!
As I mentioned above, the bit of sweetness that sweet potatoes bring to the mix is what really keeps you coming back for more. It’s hard to beat a savory dish that’s sweet with a hint of spice. It’s a combo that I never get enough of, and of course anything at all Mexican inspired is always a hit in our house.
I like to roast sweet potato noodles in the oven for 2 reasons. First up I like the texture of the oven roasted version better than when I’ve cooked them on the stove top. And secondly, it’s hard to find a pan big enough to make 4 servings in with veggie noodles.
So what I’ve found to work the best, it’s to sauté the meat in a cast iron skillet. Then just roast the sweet potato noodles in the oven. When they’re both done, you toss them together and serve with all the toppings.
And speaking of toppings, the sky’s the limit really. Anything you’d normally enjoy with enchiladas will work well with these noodles. I kept this recipe completely Whole30, but I’m not telling if you add some cheese and maybe even a dollop of sour cream.
I added both on one taste testing, and it was fantastic. But I can’t say I felt deprived without any of the dairy either, with all the other toppings going on!
One final note about tomatoes, I often shoot photos with them even in the winter months. But you can always sub in my Easy Fire Roasted Blender Salsa as well which uses canned tomatoes, which are always in season.
And just in case… here’s 3 more sweet potato noodle recipes to really get you going!
- Sweet Potato Noodles and Greens Breakfast Meal Prep
- Rustic Italian Style Sausage Sweet Potato Noodles
- Taco Sweet Potato Noodles Bowls
Comfort food and veggies all wrapped up into one easy dinner!
2 1/2 pounds sweet potatoes, peeled and spiralized, 3 large
2 red bell peppers, cored and spiralized, 12 ounces
1 red onion, ends sliced, tough outer layer peeled away, and spiralized, 10 ounces
2 Tablespoons chili powder, see notes
2 Teaspoons ground cumin
1/2 Teaspoon chipotle powder
1 Teaspoon sea salt
1 pound ground beef
2 cloves garlic minced
2 cups quartered cherry tomatoes, or my Easy Fire Roasted Blender Salsa
1-2 avocados, diced, or The Best Guacamole
Chopped fresh cilantro
Preheat the oven to 450ºF and line a baking sheet with parchment paper.
I spiralized all the veggies using blade B of the Inspiralizer which makes a fettucine shaped noodle. Place all the spiralized veggies onto the lined baking sheet. Use a pair of clean kitchen shear/scissors to cut the noodles into small lengths around 12″-18″.
Mix together all the spices and sprinkle about 2/3 of the mixture over the veggie noodles and toss to combine. Reserve the remaining 1/3 of the spice mixture for the beef.
Place the veggie noodles into the oven. Roast for 12-15 minutes for al dente noodles, and 15-20 for softer noodles.
While the noodles are cooking, prepare any/all the toppings you’d like and set them aside.
For the beef mixture, heat a 9″ cast iron skillet over medium high heat. When the pan is hot, add the ground beef and sauté while breaking it up into small pieces. When the beef is mostly cooked, add the minced garlic along with the remaining 1/3 of the spice mix. Sauté for an additional 1-2 minutes, or until the garlic is cooked and the spice mix is completely mixed in.
When the noodles are done, toss them together with the beef mixture. Serve the noodles immediately with your choice of sides.
I used a regular chili powder, not the hot version, with no additives.
Keywords: Whole30, Spiralized, Sweet Potato Noodles, Paleo, Gluten Free, Dairy Free