Hellooo! And Happy New Year. It’s been awhile, hasn’t it? Sorry about that. I didn’t mean to leave you Guac-less for so long, but the Holiday season always seems to get away from me. But I’m back, and ready to scarf down these sweet potato noodles every chance I get. This recipe looks rather virtuous doesn’t it? Let’s pretend I did that for all you resolution makers, and not because I was testing out my new spiralizer that I got for my birthday last month.
Approximately one and a half years ago, my apartment reached capacity for kitchen gadgets. And yet, somehow I decided I could make one more exception, and asked for a new spiralizer for my birthday. Let me just say, it’s even better than I could have expected. In case you’re not familiar with the gadget, I’ll enlighten you. Very simply, it’s a tool that turns your food into spiral shaped noodles. In my case, I used it to make these delicious sweet potato noodles. Covered in avocado, the noodles make a dinner that’s easy enough for Monday night, and fancy enough to be a guest-worthy dinner.
In fact, I actually made this for dinner on my birthday, and I couldn’t have asked for anything better for my Monday night dinner. Don’t worry – my real birthday dinner was at the fabulous Chicago ēma, the Saturday before, and it was such a treat. I’m still trying to figure out how to replicate the basmati and lentil salad we had – it was seriously heavenly. Oh, and the frozen greek yogurt (drizzled with olive oil and sea salt) for dessert? Let’s just say, I’ll be dreaming of that and this beautiful flourless chocolate cake while I begrudgingly down all the quinoa and veggies I can get my hands on this month. I mean, just look at that beauty! ↓
Whew, ok let’s get back to this bowl full of goodness after that drool-break. If you don’t have a spiralizer, you could make this by simply cutting up sweet potato into thin strips or bite size chunks, and covering with the sauce. Not quite as fun, but still tasty. However, if you’ve thought about getting a spiralizer, I highly recommend taking the plunge. They’re not prohibitively expensive, and I’m having tons of fun with the one I got. You probably think I’m nuts… but seriously, there’s something incredibly satisfying about turning your food into long curly-q’s. I have the Paderno brand, and so far am incredibly pleased with how it works. Super easy to use, and so far I’ve tried spiralizing cucumbers, zucchini, and sweet potatoes, but have plans to check out pretty much any vegetable or fruit I can get my hands on.
What else would we top these noodles with other than a fabulous avocado sauce, am I right? Creamy and deliciously tangy from lime and arugula, this avocado sauce is probably one of my favorites. Oh, and it would be fantastic on regular pasta too. Maybe with some grilled chicken? Mmm.
Everything comes together quickly – you’ll just need a food processor to make the sauce (if you don’t have one… get on that! mine is one of the most useful things I own). The sauce recipe will make a little more than you need for two people – unless you like things really saucy, and then by all means, pour it on there. You’ll soften the sweet potatoes by sautéing them for a few minutes on the stove. The time it takes will depend on how thick your noodles are, so taste as you go. I like them with a little bit of a bite, but soft enough that they can be easily pierced with a fork. Think along the lines of al dente pasta.
Once your sauce and your noodles are done, you’re all set. Toss them both together and revel in the fact that you’ve created a decadent weeknight meal that’s still virtuous enough to be eaten in the throws of resolution month.
Sweet Potato Noodles with Avocado Arugula Sauce
Time: 20 minutes
2 cups arugula
Juice of one lime
1 clove garlic
1/4 teaspoon salt
2 sweet potatoes
1 tablespoon olive oil, plus more for drizzling if desired
First, prep your sweet potatoes. If you have a spiralizer, peel the potatoes and cut off ends to flatten. Spiralize into noodles. Alternatively, peel and chop the potatoes into bite-sized pieces. In a large skillet, heat the olive oil over medium heat and add sweet potatoes. Toss until soft and slightly browned, about 10 minutes (note, time will vary based on the size of your noodles/ pieces, so test as you go).
While the sweet potatoes are cooking, make your sauce. Add avocado through salt in a food processor and blend until combined. If you need to add more liquid to get it going you can add a splash of water or olive oil.
Toss sauce with cooked sweet potatoes, and drizzle with a little bit of good olive oil to finish if you like.