Interested in buying a spiralizer, but have not been able to commit to one of the many on the market? Well the Housewares Design Awards just named the OXO Good Grips Hand-Held Spiralizer as best product in the Gadgets and Kitchen Tools Category. Not only did it win it’s category, but it also won Best of the Best Bronze, among all winners. This easy to use tool will have you cutting vegetables into curly noodles for healthy meals in no time! Need inspiration? Try this recipe out, it is sure to please:
SPICY CHICKEN AND SWEET POTATO NOODLE BOWLS
- 2 teaspoons extra virgin olive oil, divided
- 1 garlic clove, minced
- ½ pound ground chicken (Feel free to sub 93% lean ground turkey if you prefer.)
- ¾ teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- 1½ tablespoons minced pickled jalapenos (plus extra for serving)
- Kosher salt
- 1 large sweet potato, peeled and spiralized using the blade that makes spaghetti-like noodles
- Freshly ground black pepper
- ½ cup salsa of your choice
- 2 eggs
- ½ avocado, sliced or diced
- Freshly chopped cilantro for serving (optional)
Heat 1 teaspoon of the olive oil in a large non-stick skillet over medium heat. When hot, add the garlic and cook for about 30 seconds until fragrant. (Be very careful not to burn it, peeps!) Add the chicken and cook, stirring and breaking the meat up into small pieces with a spatula, until no longer pink, about 5 minutes. Add the cumin, dried oregano, chili powder, jalapeños, and a pinch of salt, and cook for 1 minute to toast the spices. Transfer the chicken to a bowl and cover with foil to keep warm.
-Wipe out the skillet and return it to the stove over medium heat. Add the remaining teaspoon of olive oil to the pan. When the oil is hot and shimmering, add the sweet potato noodles and a good pinch of salt and freshly ground black pepper. Cook, tossing occasionally (tongs are very helpful here!), until tender, about 6-8 minutes.
Add the salsa to the noodles and for about 30 seconds just until heated through.
Divide the noodles between two bowls and briefly set aside.
Time to fry the eggs! Wipe out the skillet again, and return it to the stove over medium heat. (If your skillet isn’t perfectly nonstick, add a teaspoon of olive oil to the pan.) When hot, add the eggs, making sure to leave plenty of space between them. Cook for 3-4 minutes until the white are just set but the yolks are still runny. (If your eggs aren’t setting, cover the skillet with a lid for a minute or so to help them along.)
Add half of the spicy chicken to each noodle bowl and top with an egg and half the avocado. Garnish with cilantro and pickled jalapeños if you’re feeling festive.
Thank you to Domesticate Me, for this incredible Spicy Chicken and Sweet Potato Noodle Bowl recipe!