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I hate to break it to Rudy, but I have a new love. It’s called the Inspiralizer. And it’s the reason I can make these amazing Mexican Sweet Potato Noodle Bowls! If you have not jumped on the spiralizing bandwagon yet, I just have to say, I feel ya. Although I am known as the gadget girl, I didn’t think I needed another gadget to clutter up my kitchen. But I have been indoctrinated into the world of spiralizing rather easily. It’s so easy and fun to use! I thought it would be difficult to spiralize something hard like a sweet potato but it wasn’t at all. I can’t speak to other spiralizers on the market, but this one does the job. And the noodles turn out so cute! Who doesn’t want to eat cute food?
This specific spiralizer has 4 different settings and types of noodles. I used the C setting for these Mexican Sweet Potato Noodle Bowls.
This was the first time I tried to make my own crema and I think I hit the nail on the head the first time! It just gives this recipe a little sompin’-sompin’. You know what I mean? And I just love the combination of flavors of cumin and chili powder (in the taco meat), pineapple, cilantro, and lime together. Soooooo yummy.
You will have leftover taco meat and crema so if you would like to cook extra sweet potato noodles and pineapple, you can have a most delicious leftover lunch the next day.
I love to hear from my readers. Comment below and let me know what you think. Do you have an Inspiralizer already? What do you like to make with it? What other kinds of recipes (spiralized or otherwise) would you like me to come up with for the blog?
Mexican Sweet Potato Noodle Bowls
For the Taco Meat
- 1 tablespoon coconut oil I like the LouAna brand
- 3 cloves garlic minced
- 1 small yellow onion diced
- 1 pound hamburger I use 90/10 so no need to drain
- 1 tablespoon chili powder
- 1 1/2 teaspoons cumin
- 1/2 teaspoon salt
- 10 oz. can diced tomatoes and green chiles I like the Rotel brand
Other Bowl Ingredients
- 2 tablespoons coconut oil
- 1 large sweet potato spiralized on setting C
- 1/4 pineapple cut into slices
- 1/2 avocado peeled and sliced
- 1/2 lime squeezed over bowl
For the Avocado Crema
- 1/2 avocado peeled and sliced
- 1/2 cup sour cream
- 1 handful cilantro
- 1/2 lime juiced
- salt to taste
Heat up the coconut oil on medium heat in a cast iron skillet.
Add the garlic and onion and stir around for about a minute.
Add the hamburger, chili powder, cumin, and salt. Cook until browned.
Add the can of diced tomatoes and green chiles. Mix well into the meat and allow to simmer for about 5 minutes. Turn down to low heat, stirring occasionally until ready to assemble the bowl.
Warm up two more skillets, with 1 tablespoon of coconut oil in each. Saute the sweet potato noodles and pineapple slices for about 5 minutes or until to they reach the desired texture and crispiness. Set aside.
Add the avocado crema ingredients into a food processor and blend well. Add to a sandwich baggie and seal.
Assemble the bowls. Add the sweet potato noodles, taco meat, pineapple, avocado, and cilantro.
Cut off one corner of the sandwich baggie containing the crema and squeeze over the other ingredients.
Finish with a squeeze of lime, if desired.