I love Mexican flavours and try to often think of interesting ways to incorporate the flavour profiles outside of the beloved taco. Even though, I could eat taco’s every single day!
After a little inspiration from Pinch of Yum, this Chipotle Sweet Potato Noodle recipe is a new favourite dish added to the weeknight rotation!
Sweet, spicy, smokey, hearty and fresh; this noodle recipe is simple and healthy and an easy go-to recipe to whip up. The chipotle dressing and sweet potato noodles make for an amazing base that you can simply add any toppings of your choice and you are set for a delicious meal. I worked with what I had on hand, peppers, tomatoes, jalapeno, kale, avocado, pepitas, goat feta, and cilantro. However, this would be equally as awesome with some black beans and roasted corn. And you can easily omit the cheese to keep this vegan friendly.
Here’s the dish –
Sweet Potato Noodle Bowl (yields 4-6 servings)
2 sweet potatoes
1 red pepper, diced
1 jalapeno, diced
1 tomato, diced
1 avocado, diced
1 cup chopped cilantro
1 cup chopped greens – kale, spinach, arugula, etc (I love black kale!)
1/2 cup raw pepitas
1/4 cup goat feta or cojita (or opt for no cheese)
Chipotle Lime Dressing:
1/3 cup olive oil
2-3 tablespoons water
juice of one orange
juice of one lime
2-4 individual chipotle peppers, canned in adobo sauce
1 clove garlic
1 teaspoon agave or honey
pinch of Himalayan sea salt
Heat a little bit of olive oil in a skillet over medium heat. Add chopped peppers and saute until soft.
Pulse the dressing ingredients in a food processor until smooth. Taste and adjust to your liking.
Remove, wipe skillet and add a little more olive oil over medium heat. Add the sweet potato noodles and toss for a minute or two until softened (no more than 5). Also, toss in a 2 TBSP of the dressing to coat noodles.
Once slightly cooked, toss the noodles, peppers, kale, cilantro, and pepitas together.
Toss with the salad ingredients and top with tomato, avocado and crumbled cheese.
This taco dish comes together in a snap and is probably one of the most delicious tacos I have ever had! It will easily become a household fav, so don’t be shy to double up on this recipe as you’ll definitely want the leftovers.
Marinated to sweet and spicy perfection, these grilled shrimpy’s pair perfectly with just about any topping. I like to mix mine up with homemade pico de gallo, guacomole, mango, cabbage and extra cilantro.
Ingredients: (makes about 8 tacos)
6 tbsp lime juice
2 tbsp chipotle in adobo sauce
Salt & pepper
1/4 c olive oil
2 cloves garlic.
1/4 c honey
Zest of 1 lime
corn or wheat tortillas
Marinade shrimp for 2 hours or more.
Mix together, 1/2 cup fat free sour cream , 1tbsp chipotle in Adobe sauce, 1 tbsp lime juice, zest of 1 lime , 1 clove garlic, make this while shrimp marinade’s so flavours mellow.
Cut up avacodo, shredded cabbage , cilantro, mango’s , tomatoes etc. for garnishing taco’s.
Cook shrimp till pink and then put together as taco’s
I’ll admit that I always get nervous each time I mix these spices together, in fear that it is going to be too much flavour in all the wrong ways but I always end up being blown away with how well they blend together.
To save yourself some time, mix up 4 x’s the amount of spice, that way you always have this spice on hand.
3 tbsp paprika
1 tsp himalayan sea salt
1 tbsp onion powder
1 tsp ground black pepper
1 tsp cayenne pepper
1/2 tsp dried oregano
1/2 tsp cumin
1/2 tsp garlic powder
For the Fish:
4 tilapia fillets
3 tbsp coconut oil
Pat Tilapia dry, coat with spice mix, allow to sit at room temperature for about 30 minutes.
Heat oil on med-high heat, heat until hot.
Cook fillets for 3 minutes per side or until fish is opaque and can be flaked.
Freekeh is the new grain on the block and I can see why! This ancient super grain offers a ton of nutritional value and an earthy, smoky flavour that is super delicious.
When compared to other ancient grains, Freekeh ranks high in protein and fiber. Offering almost twice as much as our beloved quinoa. It’s also low in fat, low on the glycemic index, packed with iron, calcium and zinc – it really is a super grain! It’s versatility also offers you the ease of swapping out the other grains in your favourite dishes whether they are savoury or sweet and adding in this nutty substitute. Seriously, give it a try! I don’t think it’ll replace quinoa any time soon, but it is a very nice change. 🙂
A salad that I am super obsessed with this summer is this Wild Mushroom Freekeh Salad that I cam across on Canadian Living. So simple and so tasty, it was an instant household winner. Plus, it was a major bonus that the only thing I had to buy for this recipe were the mushrooms. Everything else I had on hand or growing in the garden – ahh the perks of summer!
While this recipe was perfect the way it was, I did make a few tweaks based on what I had on hand, and whenever I cook mushrooms I always add garlic and white wine (it just naturally happens!). Here’s the dish with a few of my modifications below.
Wild Mushroom Freekeh Salad
3 tablespoons vegetable oil
1/2 teaspoon grated lemon zest
2 tablespoons lemon juice
1 teaspoon liquid honey
1/4 teaspoon salt
1 cup freekeh rinsed
1 teaspoon earth balance or butter
2-3 cups oyster mushrooms torn
1-2 cups shitake mushrooms torn
2 garlic cloves
4 tbsp of white wine
1/4 teaspoon salt
2 cups diced vine-ripened or plum tomato
4 cups packed baby arugula
Lemon Vinaigrette – In large bowl, whisk together oil, lemon zest, lemon juice, honey, salt and pepper. Set aside.
Salad – In large saucepan of boiling salted water, cook freekeh according to package instructions. Drain and rinse with cold water until cool. (Refrigerate in airtight container for up to 2 days.)
In large nonstick skillet, melt earth balance or butter over medium heat; cook mushrooms and salt, stirring often, until softened, 5 to 6 minutes. Add in garlic and white wine and cook for another 3-4 minutes.
Add freekeh and tomatoes to vinaigrette; gently toss to coat. Gently stir in mushrooms and arugula.
This recipe went viral on Facebook last week and I just had to try! Wow – what a dish, it is incredibly delicious and so easy that I have already made it twice this week! The texture of the sweet potato noodles are perfect and I quote from my pasta loving man friend “I feel like I actually just had pasta, that was so good!” That’s success in my books!
Lately, I have been on a sweet potato kick -roasted, grilled, mashed, thrown into a smoothie or juice – sweet potatoes every which way. They are super delicious, versatile and as most runners know they are a great source of fuel for runs and a great source of recovery post-run. Not to mention all the other fantastic benefits which I’ve shared with you before – see post here. Trust me, you will love this dish and if you’re not into the carbonara or you are vegan – season with olive oil, salt and pepper and I guarantee it’ll be just as good!
Sweet Potato Veg-Carbonara with Spinach & Mushrooms (yields 4 servings)
2-3 large sweet potatoes, peeled
3 large eggs, beaten
1 cup grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon ground pepper
1 tablespoon extra-virgin olive oil
1 8-ounce package sliced cremini mushrooms
2 cloves garlic, minced
2 cups of baby spinach
Basil and chilli oil to top
Spiralize sweet potatoes into “noodles.”
Heat oil in a large skillet over medium heat. Add mushrooms and cook, stirring often, until the mushrooms start to brown, 6 to 8 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add spinach and cook, stirring, until wilted, 1 to 2 minutes.
Cook the sweet potato noodles in boiling water, gently stirring once or twice, until just starting to soften but not completely tender, approx. 1 minute. Reserve 1/4 cup of the cooking water, then drain. Return the noodles to the pot, off the heat.
Combine eggs, Parmesan, salt, pepper and the reserved water in a bowl and mix.
Pour mixture over the noodles and gently toss with tongs until evenly coated.
Add the vegetables to the noodles and toss to combine.
Top with a generous grinding of pepper, Parm, and basil.