Blogger Tieghan Gerard brings out the best of comfort food cooking inspired by her humble mountain home in Half Baked Harvest Cookbook.
So there are zucchini noodles, aka zoodles, and then there are sweet potato noodles, aka swoodle poodles . . . nope, probably not. Sweet potato noodles definitely feel a little heartier than zucchini, and I love their pretty orange color. I gave them some Southwest flair here by using chipotle peppers for a smoky flavor, plus sweet corn, black beans, and spicy pumpkin seeds. You can spiralize the noodles up to a day in advance and store them in the fridge. Then just cook them right before dinner, turning this into the easiest, quickest meal ever. Well, um, okay.
- In a large skillet, heat 2 tablespoons of the olive oil over medium. When it shimmers, add the sweet potatoes. Give everything a good toss and cook, stirring often, until the noodles have softened but are not mushy, 8 to 10 minutes.
- Stir in the corn, bell pepper, and poblano and cook for 2 to 3 minutes more, until soft. Add the jalapeño and garlic and cook for 30 seconds to 1 minute more, until fragrant. Add 2 tablespoons of the olive oil, the chipotles, honey, and a good pinch each of salt and pepper. Toss to combine. Stir in the black beans, cilantro, and lime juice. Remove the skillet from the heat.
- Meanwhile, in a small skillet, combine the remaining 2 tablespoons of olive oil, the pumpkin seeds, and the paprika. Toss to coat the seeds. Cook over medium heat, stirring often, until the seeds are lightly golden and toasted, 2 to 3 minutes. Remove from the heat and season with salt.
- Divide the sweet potato noodles among two or three bowls and top each with some avocado, spiced pumpkin seeds, feta, and lime wedges.
Reprinted with permission from Half Baked Harvest cookbook, copyright © 2017 by Tieghan Gerard, published by Clarkson Potter, an imprint of Penguin Random House LLC.