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? ⁣

Sweet Potato Noodle Bowl

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. ⁣

*I highly recommend the @inspiralizer! Absolutely the best. ⁣