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. With that in mind, I would invite you to consider the following alternatives:
- Sweet Potatoes/Yams
- Broccoli Stems
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 bets 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.
Southwestern Sweet Potato Spiral Bowl
8 Ounces Spiralized Sweet Potato, Raw or Lightly Steamed
1/3 Cup Corn Kernels
1/2 Cup Chickpeas
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
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
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.
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!
Makes 1 Serving