Spiraling Out of Control

Will It Noodle? Like the popular series inspired by one particular turbo-charged blender, challenging contenders to step up to the plate for possible processing, the answer is invariably an emphatic yes. Testing the limits of my trusty spiralizer has proven far more gratifying though, since these trials end with delicious strands of vegetables, rather than a pile of useless rubble. Zucchini tends to get all the fame and glory, shredding easily and blending seamlessly with any bold sauce, but there’s a wide range of unsung plant-based options, ripe for the noodling.

Scrounging through the fridge for a more reasonable dinner than greasy takeout or cold cereal, my intention was never to make something worth posting about, and yet the results were too beautiful to ignore. Spinning up an orange-fleshed spud instead of squash started out my bowl with a hearty, substantial base for a southwestern-inspired celebration of summer. What’s more important than the individual components, however, is the basic concept. There’s so much more than just green zucchini out there, perfect for spiralizing. Harder root vegetables can still be eaten raw, but depending on your preference, might be more enjoyable lightly steamed and softened. 

Other great vegetables for spiralizing include:

  • Sweet Potatoes/Yams
  • Beets
  • Daikon
  • Carrots
  • Parsnips
  • Broccoli Stems
  • Turnips
  • Jicama
  • Cucumbers

Don’t stop there. On the sweeter side of the menu, apples can turn into noodle just as easily, along with a full rainbow of more exotic fruits and vegetables. Once you’ve got a spiralizer, you have instant access to endless pasta replacements. Keep on whirling your way through the produce bin with abandon!

There are just a few guidelines to determine the best candidates for noodling:

  • Don’t use anything with a hollow or highly seeded core
  • Pieces should be at least 2 inches in diameter and 2 inches long to create full strands
  • Firmer, more solid-fleshed options will yield the best results

It feels silly to write out this formula as a full recipe; all quantities and ingredients are entirely adjustable. Not feeling corny? Lose the kernels. Prefer peas? Invite them to the party! In truth, I would have preferred pinto or black beans to fit the theme better, but chickpeas were the only canned legumes in the pantry at the time. Despite that shortcoming, I don’t think the end results particularly suffered. The most important takeaway here is that if you’re wondering, Will It Noodle?, there’s only one way to find out… And it’s almost always a delicious experiment.

Yield: Makes 1 Serving

Southwestern Sweet Potato Spiral Bowl

Southwestern Sweet Potato Spiral Bowl


Quick Chipotle Crema:

  • 3/4 Cup Raw Cashews
  • 1/2 Cup Water
  • 2 Tablespoons Lime Juice
  • 1 Chipotle Chile Canned in Adobo + 2 Tablespoons of the Adobo Sauce
  • 1 Tablespoon Tomato Paste
  • 2 Teaspoons Nutritional Yeast
  • 1/2 Teaspoon Salt

Southwestern Sweet Potato Spiral Bowl:

  • 8 Ounces Spiralized Sweet Potato, Raw or Lightly Steamed
  • 1/3 Cup Corn Kernels
  • 1/2 Cup Chickpeas or Black Beans
  • 1/2 Avocado, Sliced
  • 1/3 Cup Cherry Tomatoes, Halved
  • 1/4 Cup Salsa
  • 1/2 Cup Shredded Lettuce
  • 1/3 Cup Sliced Bell Peppers


  1. Begin by tossing all of the ingredients for the chipotle crema into your blender and cranking it up to high. Thoroughly puree until completely smooth, pausing to scrape down the sides of the containing if needed. You will likely have more crema than needed for one portion, but trust me, you’ll wish there was even more leftover once you taste this stuff. In fact, feel free to double the quantities and save the sauce in an airtight container in the fridge for up to a week.
  2. Spoon a generous dollop or two of the chipotle crema onto the spiralized sweet potato and toss to thoroughly coat the noodles. Place in a large bowl, and pile the remaining vegetables on top in an attractive pattern (avocado rose not required.) Dig in!

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 1481Total Fat: 66gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 48gCholesterol: 1mgSodium: 1874mgCarbohydrates: 189gFiber: 48gSugar: 41gProtein: 56g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.


18 thoughts on “Spiraling Out of Control

  1. That looks so good, Hannah, especially in the heat we’re having. I don’t have a spiralizer, but have toyed with the idea before. However, I do love pasta, so… :-)


    1. Oh yes, and I should note that you don’t necessarily need a spiralizer to make this recipe! It certainly is much easier and quicker, but in a pinch, you can use a peeler to make wide vegetable “ribbons” instead. Once you have a spiralizer, though, it’s tough to go back… ;)

  2. This looks beautiful and delicious! Thank you for the great idea. Up until now, I have only made noodles out of zucchini. You just inspired me to branch out! =)

  3. The spiralizer is awesome, I really need to use it more often. Though my bowls don’t look nearly as nice as yours. For a second there, I thought you somehow managed to spiralized an avocado… :-)

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