Whole30 Crispy Noodles
Indulge in a healthy twist on a comfort-food classic with these Whole30 Crispy Noodles! Made with spiralized sweet potatoes, this gluten-free, grain-free dish is packed with vibrant vegetables like red bell pepper and yellow onion, all sautéed to perfection in a hint of olive oil. Flavored with garlic, coconut aminos, and a sprinkle of fresh cilantro, this recipe delivers a sweet and savory profile that's irresistibly satisfying. The sweet potato noodles are lightly crisped for a delightful texture, while optional red pepper flakes add a customizable kick of heat. Ready in just 35 minutes, this nutrient-rich meal is perfect for busy weeknights or meal prepping. Whether you're following the Whole30 program or simply craving a wholesome, veggie-packed dish, these crispy sweet potato noodles are sure to become a household favorite!
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Recipe Information
Ingredients
- 2 medium sweet potatoes
- 2 tablespoons extra virgin olive oil
- 1 medium red bell pepper, thinly sliced
- 1 medium yellow onion, thinly sliced
- 2 garlic cloves, minced
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons coconut aminos
- 2 green onions, chopped
- 0.25 cup fresh cilantro, chopped
- 0.25 teaspoon red pepper flakes (optional)
Instructions
Peel the sweet potatoes and use a spiralizer to create noodle-like strands. If you don't have a spiralizer, you can use a julienne peeler or shred them using a box grater.
Heat 1 tablespoon of extra virgin olive oil in a large skillet over medium heat.
Add the sweet potato noodles and cook for about 8-10 minutes, tossing occasionally, until they start to become tender and slightly crispy.
Remove the sweet potato noodles from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and heat over medium heat.
Add the sliced red bell pepper, onion, and minced garlic. Season with salt and black pepper.
Cook the vegetables for about 5-7 minutes, stirring frequently, until they are softened.
Return the sweet potato noodles to the skillet, add the coconut aminos, and toss everything to combine well.
Cook for an additional 2-3 minutes, allowing the noodles to soak up the flavor.
Remove from heat and stir in the chopped green onions and cilantro. Add red pepper flakes if desired for extra spice.
Serve immediately and enjoy your Whole30 crispy sweet potato noodles!
Nutrition Facts
Calories |
657 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.6 g | 38% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1918 mg | 83% | |
| Total Carbohydrate | 94.3 g | 34% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 31.0 g | ||
| Protein | 11.7 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 287 mg | 22% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1958 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
