A quick & nourishing bowl that packs a punch with flavor
Savory and Delish!
If you follow me on Instagram Stories, you know I love Sweet Potato Bowls for lunch… they are super quick and easy, and so nourishing.. not just from a nutrient standpoint (but there are plenty of those!) but also because they are warm and cozy, and totally satisfying. As in, I’m not hungry an hour later and it powers me through the day!
The Sweet Potato Bowls are all similar but vary depending on what veggies are already prepped and in the refrigerator. I often quickly sauté those veggies to warm them up and make them crispy. Today I sautéed those veggies and the sweet potato noodles in sundried tomato oil and it was so yummy!
The details of this one: Roasted Zucchini and Squash, Roasted Brussel Sprouts and Spiralized Sweet Potato Noodles sautéed in sundried tomato oil and topped with sesame seeds for some crunch, fresh baby spinach, red pepper hummus and a few sundried tomatoes for an extra pop of flavor.
Because I get so many questions about it, I purchase the sweet potatoes already spiralized (these were from Whole Foods, but so many of the stores have them).
A quick, nourishing and yummy bowl that is totally satisfying! Roasted veggies and spiralized sweet potatoes quickly sautéed in sun-dried tomato oil. It was a quick lunch using vegetables I had roasted a day earlier but below is the recipe to roast the veggies
Author: Healthy Gluten-Free Family
Recipe type: Dinner, Lunch, Veggies, Sides
Cuisine: Gluten-Free, Vegan
1 carton or bag of Brussel sprouts, halved
1 yellow squash, skin left on, cut into ¼ inch thick slices
1 zucchini, skin left on, cut into ¼ inch thick slices
1 tablespoon sundried tomato oil for quick sautéing
1½ heaping cups Spiralized Sweet Potatoes (I purchase already spiralized)
1 tablespoon Sundried Tomato Oil (from jar of sundried tomatoes)
½ teaspoon Sesame Seeds
½ teaspoon Black Sesame Seeds
1 scoop red pepper hummus
1 cup fresh baby spinach
2-3 Sundried Tomatoes, chopped
Preheat oven to 400 degree F, and line baking sheets with parchment paper.
One type of vegetable at a time, toss vegetables in a small amount of olive oil. Place in single layer on baking sheet. Sprinkle with salt and pepper.*
Bake for 30 minutes or until tender and just starting to get crispy.
Sweet Potato Noodles
In a medium skillet, heat sundried tomato oil over medium heat. (You don't want too much oil or the noodles get soggy).
When the oil is hot, place sweet potatoes in the pan and sauté for 5 -10 minutes (depending on size of noodles - thinner ones, 5 minutes, thicker ones 10 minutes), stirring periodically so they don't stick to pan. Just before taking out, sprinkle with salt and pepper if desired (I don't find I need it with the flavor from sundried tomato oil), and add in sesame seeds and stir to combine.
Quick Sautéed Roasted Veggies *
After the sweet potatoes are warmed, using the same skillet, over medium heat add 1 tablespoon sundried tomato oil, then add zucchini and brussel sprouts and quickly sauté for 5 minutes to warm up and get crispy again.
*Alternatively, I have pan sautéed fresh zucchini in sundried tomato oil. Just saute one side 5 minutes, then flip and cook the other side an additional five minutes until starting to turn a golden brown.
Serve sweet potato noodles and veggies in a bowl with fresh baby spinach, hummus and extra sundried tomatoes.