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Tex-Mex Sweet Potato “Pasta” with Mixed Greens

Active Time: 35 minutes / Cook Time: 18-20 minutes / Total Time: 40 minutes

Makes 2 servings

Tex-Mex Sweet Potato Pasta w Mixed Greens.JPG

Ingredients:

  • 1 large sweet potato, (about 8-10 oz.) peeled and spiralized*
  • juice of ½ a lemon or lime
  • 2 tablespoons refined coconut oil or ghee
  • 1 cup chopped onion
  • 1 bell pepper, diced (color of your choice)
  • 2 garlic cloves, minced
  • ½ teaspoon chili powder
  • ½ teaspoon cumin
  • ½ teaspoon fine sea salt
  • 1 chipotle chili, chopped, with 1 teaspoon adobo sauce (optional)
  • 1 15 oz. can black beans, drained over a small bowl to reserve liquid, then rinsed
  • 1 15 oz. can diced tomatoes, drained over the same bowl as beans to reserve liquid
  • ¼ cup chopped cilantro lime wedges, for serving
  • 3 cups mixed greens
  • 2 scallions, chopped
  • juice of ½ a lemon
  • 2 teaspoons extra virgin olive oil
  • fine sea salt and freshly ground black pepper to taste

Directions:

  1. Toss the spiralized sweet potato in a large bowl with lime or lemon juice. Set aside.
  2. Heat coconut oil in a large skillet over medium heat. Add onion, pepper, and garlic and cook, stirring occasionally, until onion is translucent and vegetables are tender, about 8-10 minutes.
  3. Add chili powder, cumin, salt, chipotle chili and adobo, if using, beans, and tomatoes to skillet. Stir to combine everything well. Add sweet potato and ½ cup reserved bean/tomato juice liquid and using tongs, toss to coat. Cook 5-7 minutes, or until sweet potatoes are tender but not soft. Toss gently with tongs, occasionally, and add more bean/tomato liquid if the pan is looking dry.
  4. Divide sweet potato mixture onto two plates, along with 1 ½ cups lettuce and 1 chopped scallion per person. Squeeze lemon over greens, drizzle each serving with 1 teaspoon olive oil, and sprinkle with salt and pepper to taste. Sprinkle sweet potatoes with 2 tablespoons cilantro per serving, and serve with lime wedges.

*If you do not have a spiralizer, use the shredding blade of your food processor or grate the potato on a box grater. The texture will not be the same as a sturdier noodle, but the recipe will still taste great!