Sweet potato noodle bowl! This recipe is ALL Nick! It’s a warm, cozy redux of meat and potatoes. If you are OVER zoodles and ground beef too – add a little color, spice and texture to a weeknight meal. Like most things, you have to adapt it to your preferences – How would you make this meal yours?
1x 2x 3x Ingredients
2 Sweet potatoes, spiralized. My favorite is the white fleshed, tan skinned variety – usually called an envy or a Hannah variety. (available at most stores).
1 Tbsp avocado oil
1 Tbsp olive oil
1 1/2 lbs ground beef
1 Onion, ¼” dice
3 Carrots ¼” dice
1 Red bell pepper, ¼” dice
1 Fennel bulb, ¼ “ dice (save the green tops for a fresh garnish)
6 cups of spinach
1 Tbsp + 1 tsp dried oregano
1/8 tsp Crushed red pepper
¼ tsp Celery salt
¼ tsp Garlic powder
½ tsp Fennel seed Salt and pepper to taste
PREHEAT the oven to 350
SPREAD the noodles out on a sheet pan, drizzle with avocado oil, salt, pepper and 1 tsp oregano – toss with your hands until coated
BAKE for about 10 minutes, broil until the color is satisfying. (We like little crunchies!)
HEAT a skillet on medium, add olive oil
SAUTEE vegetables adding salt and pepper – remove to a plate
BROWN ground beef with all the spices, drain any excess liquid.
ADD vegetables back in mix to combine.
SERVE all the things over spinach to wilt.