Ingredients
Scale
- 1 sweet potato, peeled
- 1 bunch kale leaves, roughly torn
- 1 medium red onion, thinly sliced
- 1 red bell pepper, chopped
- 3/4 cup frozen corn kernels
- 3 tablespoons olive oil
- Pinch of cumin
- Pinch of chili powder
- Kosher salt
- Freshly ground pepper
- 1 avocado, chopped
- 1 Lime, cut into wedges
- Cilantro, chopped, for garnish if desired
Instructions
- Using a spiralizer fitted with Blade C, spiralize sweet potato into noodles. Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add sweet potato noodles, season generously with Kosher salt and pepper, and cover with lid. Cook, shaking pan occasionally and removing lid to stir once in a while, until noodles are "al dente". They will have a slight crunch to them. If the noodles start to stick, add two tablespoons of water (repeat as necessary) and continue to cook until noodles reach desired doneness.
- Meanwhile, heat 1 tablespoon of olive oil in a medium pot over medium heat. Add kale and season generously with Kosher salt and pepper. Cook, stirring occasionally, until kale leaves are a little wilted for a chewier texture, or if you prefer it more tender, cook for longer.
- Finally, in another medium skillet, heat remaining 1 tablespoon olive oil over medium heat. Add onion and pepper, season generously with Kosher salt and pepper and a pinch of cumin and chili powder, and cook 5-7 minutes, until vegetables soften but still have a little crunch. Add frozen corn and cook for 1 minute, until warmed through.
- Divide sweet potato noodles, kale, and vegetable medley among bowls. Top with chopped avocado, a lime wedge, and chopped cilantro if desired. Devour immediately.
- Prep Time: 10 mins
- Cook Time: 10 mins