Recipe: Spiralized Sandwich Bun

vegetarian

Spiralized Sandwich Bun with Avocado-Goat Cheese Spread

Last week, I posted a picture of my healthy version of the ramen burger, using a turkey burger sandwiched between two sweet potato noodle buns. I promised a recipe, and now I’m delivering!

This time around, I left the turkey burger out and added kale for some crunch! Honestly, the sweet potato noodle bun is so delicious, it’s a shame to muddle its flavor using a meat patty. Unlike traditional burger buns, this noodle bun is the star, so let it shine!

You’ll notice that I smeared the avocado-goat cheese spread on the bottom and top bun. It’s just that dang good! When you make the spread, taste it and if you want more avocado flavor, add more avocado and vice versa with the goat cheese.

Now that you know how to make a sandwich bun, think of all the possibilities… tuna sandwich? salmon burger? BLT?

Recipe: Spiralized Sandwich Bun

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 1

Ingredients

  • For the noodle buns:
  • 1 medium potato peeled, Blade C
  • 1/2 tsp garlic powder
  • salt and pepper to taste
  • 1.5 tbsp olive oil
  • 1 egg
  • For the rest
  • 1 onion ring slice
  • 1-2 slices of tomato
  • 1-2 pieces of kale
  • 1/2 of an avocado
  • 1 oz goat cheese about 1/4 cup crumbled
  • cooking spray

Instructions

  • Place a large skillet over medium heat and add in 1/2 tbsp of the olive oil. Place in the sweet potato noodles and season with garlic powder, salt and pepper. Cook for about 6-8 minutes or until noodles have softened. The noodles will turn bright orange when they are cooked.
  • Place the noodles in a bowl and crack over the egg. Stir to combine thoroughly and coat all of the noodles.
  • Take out the ramekins. Place in enough noodles to pack the ramekin half-way full.
  • Place a piece of wax paper over the ramekins and push in to cover the noodles. Place a can of something (tomatoes, beans, etc) and press firmly down onto the noodles. Place the two ramekins in the refrigerator for at least 15-20 minutes.
  • While the noodles are chilling, cook your onions. Place a skillet over medium heat, spray with cooking spray, and put in the onions, seasoning with salt and pepper. Stir frequently until onions are translucent and soften, about 3-5 minutes. Set aside once finished.
  • Make the avocado-goat cheese spread. Place in the avocado and goat cheese into a bowl and mix thoroughly until no chunks of avocado or goat cheese are left. Set aside.
  • Once the noodles are done cooling, remove the can and paper. Place a large skillet over medium-low heat and add in the other tbsp of olive oil. Very carefully, over the skillet, turn the ramekin over and tap the bottom with one hand until the noodles come out. Cook (without moving) the noodle bun for about 3-4 minutes and then flip over and cook an additional 2-3 minutes or until all noodles are compact. There will be a slight char on both sides.
  • While the bun is cooking, place your tomato on a skillet with cooking spray and sear it for about 1 minute and flip over and cook for another 30 seconds. Set aside.
  • Place one bun on the bottom and smear with avo-goat cheese spread. On top, place the kale, then onions, then tomato. Smear more of the spread on the bottom of the other bun and place on top.
  • Use a toothpick to secure the sandwich and enjoy!

Instructions with Pictures

Place a large skillet over medium heat and add in 1 tbsp of the olive oil. Place in the sweet potato noodles and season with garlic powder, salt and pepper. Cook for about 6-8 minutes or until noodles have softened. The noodles will turn bright orange when they are cooked.

Place the noodles in a bowl and crack over the egg. Stir to combine thoroughly and coat all of the noodles.

Take out the ramekins. Place in enough noodles to pack the ramekin half-way full.

how to make a spiralized bun

Place a piece of wax paper over the ramekins and push in to cover the noodles. Place a can of something (tomatoes, beans, etc) and press firmly down onto the noodles. Place the two ramekins in the refrigerator for at least 15-20 minutes.

how to make a spiralized bun

how to make a spiralized bun

While the noodles are chilling, cook your onions. Place a skillet over medium heat, spray with cooking spray, and put in the onions, seasoning with salt and pepper. Stir frequently until onions are translucent and soften, about 3-5 minutes. Set aside once finished.

Make the avocado-goat cheese spread. Place in the avocado and goat cheese into a bowl and mix thoroughly until no chunks of avocado or goat cheese are left. Set aside.

how to make a spiralized bun

Once the noodles are done cooling, remove the can and paper. Place a large skillet over medium-low heat and add in the other tbsp of olive oil. Very carefully, over the skillet, turn the ramekin over and tap the bottom with one hand until the noodles come out. Cook (without moving) the noodle bun for about 3-4 minutes and then flip over and cook an additional 2-3 minutes or until all noodles are compact. There will be a slight char on both sides.

how to make a spiralized bun

how to make a spiralized bun

how to make a spiralized bun

While the bun is cooking, place your tomato on a skillet with cooking spray and sear it for about 1 minute and flip over and cook for another 30 seconds. Set aside.

Place one bun on the bottom and smear with avo-goat cheese spread. On top, place the kale, then onions, then tomato. Smear more of the spread on the bottom of the other bun and place on top.

Use a toothpick to secure the sandwich and enjoy!

Spiralized Sandwich Bun with Avocado-Goat Cheese Spread

Spiralized Sandwich Bun with Avocado-Goat Cheese Spread

Spiralized Sandwich Bun with Avocado-Goat Cheese Spread

Spiralized Sandwich Bun with Avocado-Goat Cheese Spread

Spiralized Sandwich Bun with Avocado-Goat Cheese Spread

Spiralized Sandwich Bun with Avocado-Goat Cheese Spread

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57 comments

Alyssa says:
Ok so I just made this today and OMG it was perfect!!! I even let my boyfriend try a bite (who was eating a burger on a regular bun) and he liked my sweet potato bun so much, he was jealous!! He said it was better than his! Love it, thank you!
Meaghan says:
Woo! This is what we love to hear! Thanks for giving the bun a try! We're so happy you both enjoyed it.
The dish looks terrific. Allow it to be easier with bean hollandaise. No faults. Tastes just as excellent. Can maintain refrigerator for 23 days and you also may serve it chilly. Just what a excellent universe.
Sara says:
They look great, and sound yummy. My question is: Can you bake them in the ramekin or just on a baking sheet once they are refrigerated so that you can make more than one or two at a time?

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I’ve got these BUFFALO TOFU WRAPS on the menu for next week - there’s a secret ingredient to make the tofu crisp up in the air fryer (you’ll see in the video!) 🥑🥬🥕⁣

and since we all appreciate a good lu review, he thought these were buffalo chicken wraps when I first served them to him! 😜 ⁣

grab the recipe on the blog! 🙌🏼⁣

#buffalosauce #tofurecipes #vegetarianmeals #easylunch #easylunchideas
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ramen is the perfect meal for this season of life. it’s cozy, comforting, filling, and satisfying. 🙏🏼 needless to say, I’ve been eating tons of ramen bowls lately, and I’m extra excited to share this one with you, a take on Japanese miso ramen: Miso Noodles with Smoky Tempeh (using @lightlifefoods Original Tempeh) and Kale. 🥬 🍜 #LightlifePartner⁣

this is kind of like two recipes in one, because this smoky tempeh is good on everything – in sandwiches, on salads, in grain bowls - it’s my go-to flavor when I’m making tempeh (especially for those who aren’t as far along on the tempeh train as I am.) the other recipe is the simplest miso ramen with kale, which you’ll be making over and over again. 👏🏼 also, you can simply sub in @lightlifefoods’ Smoky Tempeh product here, to save time!⁣

you can find @lightlifefoods Original Tempeh at @acmemarkets or @wholefoodsmarket, but use their Store Locator on their site to find out where it’s sold near you. 🛒⁣

recipe below 👇🏼👇🏼⁣

Miso Ramen with Smoky Tempeh and Kale⁣
Serves: 4⁣

Ingredients⁣
2 tablespoons extra virgin olive oil⁣
8-ounce package @lightlifefoods Original Tempeh, cubed⁣
¼ cup soy sauce, low sodium⁣
2 tablespoons maple syrup⁣
¼ teaspoon smoked paprika⁣
1 teaspoon liquid smoke⁣
1/2 teaspoon garlic powder⁣
2 garlic cloves, minced⁣
1-inch knob ginger, minced⁣
4 cups vegetable broth⁣
1 tablespoon miso paste⁣
1 tablespoon low-sodium soy sauce⁣
4 cups finely chopped kale⁣
12 ounces ramen noodles⁣

Directions⁣
Heat half the oil in a large skillet over medium heat. Add the tempeh slices and cook for 5 minutes until browned, stirring frequently.⁣

While tempeh cooks, stir together ¼ cup of water, soy sauce, maple syrup, smoked paprika, liquid smoke, and garlic powder. Pour that over the cooked tempeh and stir to coat. Let cook another 5 minutes or until moisture is evaporated and tempeh is browned. Set aside on a parchment lined plate.⁣

Heat the remaining oil in a large pot over medium-high heat. Once oil is shimmering, add the garlic and ginger and cook for 1 minute or until fragrant. Add the broth and 2 cups of water and bring to a boil over high heat.
...