More Yummm!

More Yummm!

Southwestern Sweet Potato Noodles

Prep.
Time

14

Min

Cook
Time

8

Min

Total
Time

22

Min

Introduction

This Tex-Mex inspired vegetarian zoodles dish is hearty, delicious and gluten-free! Adding Classic Plain Muuna cottage cheese not only gives this dish a rich and creamy texture, it provides necessary protein and calcium (probiotics too)!

Ingredients

  • 1 lb. Sweet potatoes, peeled and spiralized (or 4 cups sweet potato noodles)
  • ¼ cup Sweet onion, chopped
  • 1 Tbsp. Olive oil
  • ½ tsp. Chili powder
  • ½ tsp. Garlic powder
  • ¼ tsp. Cumin
  • 1 cup Frozen corn
  • ⅓ cup Salsa
  • ¾ cup Classic Plain Muuna cottage cheese (You can also use Lowfat Plain as well)
  • 2-3 Tbsp. Cilantro, roughly chopped

Instructions

  1. Heat a large non-stick skillet over medium heat, add olive oil and onions.
  2. Saute for 2-3 minutes or until transparent.
  3. Sprinkle in chili powder, garlic powder, and cumin and stir.
  4. Add sweet potato noodles, stir to coat, and saute for 1-2 minutes.
  5. Deglaze the pan with 1-2 Tbsp. of water so the noodles don’t stick.
  6. Add the frozen corn into the pan and stir.
  7. Cover and cook for 4-5 minutes, stirring occasionally and deglazing with water when needed. Cook until sweet potato noodles are soft, but not mushy.
  8. Turn off the heat and remove the pan from the warm burner.
  9. Stir in the salsa and the Muuna cottage cheese until combined.
  10. Sprinkle cilantro on top and serve while warm.

Nutrition Facts

Recipe Makes: 3 servings (4 servings if used as a side dish)

With Classic Plain Muuna cottage cheese (4%)
Calories: 433
Protein: 13g
Carbohydrates: 83g
Fat: 9g
Fiber: 20g

With Lowfat Plain Muuna cottage cheese (2%)
Calories: 423
Protein: 13g
Carbohydrates: 83g
Fat: 8g
Fiber: 20g

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