Sweet Potato Noodle Bowls

People, meet the zoodle’s delicious cousin. Sweet potato noodles are heartier than zucchini noodles, and make a great base for one of our new favorite weeknight dishes – sweet potato noodle bowls.



The beauty of the sweet potato noodle bowl is that you can include whatever vegetables and sauces you like. My favorite recipe includes sautéed onions and bell peppers, orzo, and black beans topped with crunchy almonds and an avocado vinaigrette.

Fun fact: this is my first 100 percent original recipe! I usually rely on my favorite food bloggers or restaurants to inspire me and then adapt the recipe from there, but this one was completely made up by yours truly (with feedback from Hunter re: vegetable inclusions, of course).

You’ll need:




  • Cook the orzo according to package directions.
  • Clean and spiralize the sweet potato or sweet potatoes, using the medium blade for fettuccini-style noodles (I use the Paderno spiralizer, available at Williams Sonoma!) and set aside.
  • Heat the olive oil in a saucepan over medium heat. Add the garlic and cook until fragrant.
  • Add the onion and bell pepper, and sauté for a couple of minutes until tender.
  • Add the red wine vinegar and turn the heat down to low, allowing the vegetables to simmer for about five minutes.
  • Sauté the sweet potato noodles with olive oil in a skillet for a couple of minutes.
  • Heat up the black beans.
  • Combine sweet potato noodles, orzo, black beans, onions, and bell peppers and separate into serving bowls. Toss with dressing.
  • Top with a handful of sliced almonds, S+P, and an extra drizzle of dressing for good measure.

Hope you all customize and enjoy! On another note…how cool is my new copper skillet? Thanks Juju!


2 thoughts on “Sweet Potato Noodle Bowls

  1. Rochelle says:

    Sounds amazing!! Now that I have a spiralizer I will definitely have to try this recipe. I LOVE that this is your very own original recipe. Your culinary skills are evolving wonderfully 😋

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