clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Taco Sweet Potato Noodle Bowls | Get Inspired Everyday!

Taco Sweet Potato Noodle Bowls



Sweet Potato Noodles:

  • 24 sweet potatoes, 3 pounds
  • 1 Tablespoon olive oil
  • 1/2 Teaspoon sea salt
  • 1 Teaspoon ground cumin

Taco Meat:


  • 1 ripe avocado, pitted, thinly sliced, and peeled
  • 1 cup halved cherry tomatoes, or 1 cup Fire Roasted Blender Salsa
  • 1/2 cup roughly chopped cilantro
  • 1/4 cup thinly sliced green onions


  1. Preheat the oven to 450ºF and line a baking sheet with parchment paper.
  2. While the oven heats, peel the sweet potatoes, and cut off both ends. Then cut them into 3-4″ pieces lengthwise, this helps them run through the spiralizer much easier. Finally spiralize them into small spaghetti sized noodles, I used the 3mm blade on the Paderno spiralizer.
  3. Toss the noodles with the olive oil, sea salt, and cumin on the parchment lined baking sheet and set them aside.
  4. Prepare all your toppings, and set them aside.
  5. Once the toppings have been prepped, place the noodles into the oven, and roast until they’re tender. This will take 8-10 minutes for al dente noodles, and 12-15 minutes for them to be fully soft.
  6. While the noodles cook, preheat a 9″ cast iron skillet over medium high heat. Then add the ground beef and using a wooden spoon, break up the beef until small bits as it browns. When the beef is almost done, add the taco seasoning and continue to cook until it’s completely done.
  7. When the noodles are done, toss them together with the taco meat, and serve the noodles with the toppings immediately.
  • Prep Time: 20 mins
  • Cook Time: 20 mins