Ingredients
- 4 tablespoons olive oil
- 3 medium sweet potatoes , spiralized
- 3 cups corn kernels (I used frozen)
- 1 red bell pepper , chopped
- 1 jalapeno , seeded if desired, and chopped
- 1 garlic clove , minced
- 2 canned chipotle peppers in adobo , chopped
- 1 tablespoon honey
- salt and pepper
- 1 (14 ounce) can black beans , drained and rinsed
- 1/2 cup chopped fresh cilantro
- 2 limes , juiced (plus lime wedges for serving)
- 3/4 cup raw pumpkin seeds
- 1 teaspoon smoked paprika
- 1 avocado , pitted, peeled and sliced
- 1/2 cup crumbled cotija or feta cheese
Instructions
SWEET POTATO NOODLES
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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.
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Stir the corn, bell pepper, and poblano and cook for 2 to 3 minutes more, until soft. Add the jalapeno and garlic and cook for 30 seconds to 1 minute more, until fragrant.
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Add the chipotles, honey, and a good pinch of salt and pepper. Toss to combine. Stir in the black beans, cilantro and lime juice, then remove the skillet from the heat.
SPICY PUMPKIN SEEDS
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Meanwhile, in a separate 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.
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Divide the sweet potato noodles among three bowls and top each with some avocado, spiced pumpkin seeds, feta, and lime wedges. Serve warm.
Nutrition Facts
Calories: 547kcal
Carbohydrates: 90g
Protein: 8g
Fat: 20g
Saturated Fat: 2g
Sodium: 559mg
Potassium: 1132mg
Fiber: 13g
Sugar: 23g
Vitamin A: 34280IU
Vitamin C: 77.6mg
Calcium: 89mg
Iron: 3.2mg