Southwestern Sweet Potato Noodles
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 288
- Total Fat
- 14 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 0 milligrams
- Sodium
- 524 milligrams
- Carbohydrates
- 39 grams
- Dietary Fiber
- 6 grams
- Protein
- 4 grams
- Sugar
- 10 grams
- Total: 35 min
- Active: 35 min
Ingredients
3 small sweet potatoes (1 1/4 pounds), peeled
1/4 cup vegetable oil
Kosher salt and freshly ground pepper
1 small red onion, halved and thinly sliced
1 red bell pepper, cut into thin strips
1/2 to 1 small serrano chile pepper, thinly sliced into rounds
1/2 cup frozen fire-roasted corn
3 cloves garlic, finely chopped
3/4 teaspoon ground cumin
3/4 teaspoon chili powder
1/2 teaspoon ground coriander
1/2 cup fresh cilantro, roughly chopped
Juice of 1/2 lime, plus wedges for serving
Directions
- 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.