Take a fun twist on taco night with these healthy sweet potato noodle taco bowls for some extra vitamins and vegetables!
Swoodles are BACK!
I told you I was gonna make them a thing. At least a thing in my house, since I’m not the first to do it. I thought I might have been the first to say ‘swoodle’ but Google proved me wrong on that one. Oh well, I’ve never been a trendsetter anyway.
If you don’t yet have a spiralizer, you need one! I use the Paderno spiralizer, which I bought off Amazon. Sweet potato noodles have been a food prep staple the last couple of weeks, though. They’re showing up in egg scrambles, breakfast burritos, pasta mixes and lunch bowls. So easy to throw in pretty much whatever, and a little bit goes a long way! I’ll spiralize 1–2 sweet potatoes and it’s used over a couple of days. Great way to add in extra vitamins and healthy carbohydrates!
Not like I have a problem eating carbs these days. Rice Chex with almond milk is still one of the best foods on Earth. So completely random that I think it tastes so good, but it’s been part of dinner or a snack nearly every day for the last couple weeks.
So I had this recipe in what I thought was awesome shape, and Chef Kyle had to come and one-up me. I had all this food made, photographed, and ready to be eaten for the rest of the week. Kyle’s been getting home from work a bit earlier than I am these days, so he’s gotten a head start on dinner. Once momma enters the door, it’s basically time to ‘feed the beast’ or fear the wrath of a starving pregnant woman. Well, he set out to re-make these sweet potato noodle taco bowls one night last week, and stumbled upon the black bean puree we had leftover from our Mexican lasagna the night before…
Mind. Blown. I really wish I had thought of it myself, but that’s the glory of having a helping hand who likes to be in the kitchen. Lots of ideas! It was so good with the black bean puree that I also encourage you all to take these taco bowls to the next level with a black bean puree of your own beneath those beautiful swoodles. Unfortunately I had already taken photos of the bowls sans puree, so it’s not pictured here. But HIGHLY encouraged.
Before we dive into your next taco night, check out both ways you can make this recipe. If you’re more of a crispy taco lover, you might enjoy making the roasted, crispier sweet potato noodles. But if you’re more of a giant mess of nachos kinda person (ya know, the kind drowning in toppings and queso), you might like the sauteed, softer sweet potato noodle version. Just saying, to each their own! The crispy noodle bowls make for prettier pictures, but only food bloggers really care about that. Flavor is still great either way!
- 2 medium sized sweet potatoes
- 1 pound 93/7 ground beef
- 1.5 cups black beans, cooked
- 1 cup red onion, chopped
- 1 batch homemade taco seasoning or one packet store-bought
- ½–3/4 cup water
- salt and pepper to taste
- avocado or Greek yogurt to top
- Place a skillet over medium heat, and brown ground beef until completely cooked.
- Add taco seasoning, black beans, red onion and water to the skillet. Mix together and simmer on low for 5 minutes.
- While ground beef is cooking, spiralize sweet potatoes.
- For crispier sweet potato noodle bowls: Preheat oven to 425 degrees while ground beef is cooking. Toss noodles in just a swirl of EVOO (maybe one tablespoon), salt and pepper to taste, and cook on a baking sheet for 12 minutes. Broil on high additional 3 minutes or so.
- For softer sweet potato noodle bowls: After simmering ground beef with taco seasoning, add sweet potato noodles to the same skillet with a swirl of EVOO and another ¼ cup water. Cook on low about 7–10 minutes until sweet potato noodles are soft. You may need a kettle/larger skillet than normal for this.
- Take it to the next level: Serve with black bean puree on the bottom! To make puree, blend additional cup of black beans with ¼–1/2 cup of water to the correct consistency with an extra teaspoon of taco seasoning.
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