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Enchilada Beef Sweet Potato Noodles (Whole30) | Get Inspired Everyday!

Enchilada Beef Sweet Potato Noodles (Whole30)

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  • Author: Kari
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free


These Enchilada Sweet Potato Noodles have all the enchilada flavor wrapped up together with ground beef and sweet potatoes. The slight spice works perfectly together with the sweetness of the noodle. And paring the noodles together with the fresh toppings takes these right over the top. They’re packed with nutrients naturally gluten free, dairy free, and paleo as well.



Spiralized Veggies:

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

Spice Mix:

2 Tablespoons chili powder, see notes

2 Teaspoons ground cumin

1/2 Teaspoon chipotle powder

1 Teaspoon sea salt

Beef Mixture:

1 pound ground beef

2 cloves garlic minced


2 cups quartered cherry tomatoes, or my Easy Fire Roasted Blender Salsa

12 avocados, diced, or The Best Guacamole

Chopped fresh cilantro, 1/2 cup


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.

  • Prep Time: 20
  • Cook Time: 20
  • Category: Dinner
  • Method: Oven
  • Cuisine: Mexican