SOUTHWESTERN SPIRALIZED SWEET POTATOES WITH CALIFORNIA AVOCADO

Fall is here, which means that sweet potatoes and other fall vegetables are at the top of the shopping list in our house. 

While the flavors of sweet potatoes mix well with other rich, sweet flavors, I almost prefer them with tangy and spicy ingredients. That makes them the perfect base for this southwestern-inspired vegetarian meal or side dish. And when you go down the southwestern cuisine road, avocados are a must.

While black beans, spiralized sweet potatoes and tomatoes are the base for this recipe, it’s the California Avocado pieces and bright, spicy lime and chipotle flavors that really elevate it to a memorable dish.

Not only do the flavors work well in this recipe, but it also rates high on the “good for you” scale. Healthy fats from the California Avocado, beta carotenes from the sweet potatoes, and fiber and protein from the black beans all make this dish a powerhouse of nutrients.

Start by sautéing onions, chipotle peppers, garlic, tomatoes and spices until softened and fragrant, then add the sweet potato noodles and black beans with a little vegetable broth, cooking until the sweet potato is tender. Last but not least, stir in the avocado, lime juice, queso fresco and cilantro.

Serve this as a vegetarian main dish, or decrease the serving size to serve as a side dish. As a side dish, it’s fantastic with pork chops or braised chicken thighs.

SOUTHWESTERN SPIRALIZED SWEET POTATOES WITH AVOCADO RECIPE

Serves 4
Serving size: 1 ¼ cup

Prep time: 20 minutes
Cook time: 15 minutes
Total time: 35 minutes

Ingredients:

• 1 ½ lb. sweet potatoes, peeled 
• 2 tsp. extra-virgin olive oil, divided
• ½ yellow onion, chopped
• 1 cup chopped tomatoes
• 4 garlic cloves, minced
• 1 chipotle pepper, seeds removed, minced
• 3/4 tsp. ground cumin
• ½ tsp. paprika
• ½ tsp. dried oregano
• ½ tsp. kosher salt
• 1 (14-ounce) can black beans, drained & rinsed
• ½ cup vegetable broth
• ½ lime, juiced
• ½ California Avocado, peeled, seeded and chopped
• ¼ cup crumbled queso fresco
• 3 tbsp. minced cilantro

Instructions:

1. Trim the ends from the sweet potatoes. Run through a spiralizer to form sweet potato noodles. Depending on the size of the sweet potatoes, you may need to cut in half crosswise to fit them in the spiralizer.
2. Heat 2 teaspoons olive oil in a large nonstick skillet set over medium heat. Add the onions and cook until tender, about 5 minutes. 
3. Stir in the tomatoes, garlic, chipotle pepper, cumin, paprika, oregano and salt, and stir for 1 minute.
4. Stir in the sweet potatoes noodles and vegetable broth. Cover and cook until the sweet potatoes are tender, about 10 minutes, stirring occasionally.
5. Stir in the lime juice, avocado, queso fresco and cilantro. 
6. Serve by dividing into bowls and enjoy!