We’re starting this week off healthy with Megan from Detoxinista!
Megan is mama to two beautiful babies and two beautiful cookbooks (Everyday Detox and No Excuses Detox) – needless to say, she’s a hard-working, talented mama, and I’m honored to have her as part of this series!
Megan and I met on a blogger retreat and immediately bonded – she’s one of those sweet and generous people that you find yourself attracted to their energy. She’s lovely!
Megan Gilmore is a certified nutritionist consultant (CNC) and the creator of Detoxinista.com. Though she wasn’t raised as a healthy eater, Megan credits her former junk food habits for helping her to create quick and delicious recipes using easy-to-find whole food ingredients.
This healthy sweet potato noodle recipe has all of the enchilada flavor that you love, but without all of the work.
If you’re familiar with my website, Detoxinista.com, you know that I’m a relatively “lazy” cook. I like all of my food to taste really good, but I don’t want to spend much time preparing it. If a recipe calls for exotic ingredients or too many steps, I won’t make it.
My approach to detoxing is also different than most. Rather than eliminating entire food groups or fasting for days, I encourage you to support your body’s natural detoxification system by gradually replacing processed foods and artificial ingredients with nutrient-rich whole foods. No drastic measures required!
This Enchilada Stir-Fry is right up my alley, because it’s fast to prepare and super-flavorful, using only whole food ingredients. Sweet potatoes are a good source of vitamins A and C, and they’re also loaded with potassium and fiber, to help keep you feeling full and satisfied. Using the Inspiralizer to slice the sweet potatoes in this recipe helps them to cook faster in the skillet and gives them a fun texture.
Paired with black beans, which are a great plant-based source of protein, fire-roasted tomatoes with spicy green chilies, and some simple seasoning, this dish becomes total vegan comfort food. (It’s properly combined to help streamline your digestion, too.)
Of course, if you want to add a sprinkling of cheese– vegan or otherwise– go for it! I sometimes like to use a sprinkling of sheep’s feta for extra flavor.
This stir-fry comes together in less than 30 minutes for a quick weeknight meal, but you can make it even faster by preparing the sweet potato noodles ahead of time. You can store spiralized sweet potato noodles in an airtight container in the fridge for up to 5 days, or in the freezer for up to 3 months. As a busy working mom myself, fast weeknight dinners are a must, so I hope you’ll enjoy this one soon.
I hope you’ll enjoy this vegetarian skillet meal the next time you need a fast weeknight dinner. For more recipe ideas, be sure to check out my 5-Day Make-Ahead Reset, which is loaded with more fast meal ideas for your entire week!
Connect with Megan:
- Her blog, Detoxinista
- Her cookbooks, Everyday Detox and No Excuses Detox
Note: Hi, it’s Ali! I’m currently taking time off the blog for a maternity leave. During this time, I will be featuring some of the bloggers who have inspired me – they’ve provided spiralized recipes for all of you to enjoy during my absence. I’m honored to introduce them to you if you don’t know them already – and I hope you enjoy this new series!
If you have any questions regarding this recipe or anything Inspiralized related, you can feel free to leave a comment and Meaghan, our Director of Community & Brand will get back to you! You can also reach her via e-mail – she will escalate anything urgent to me, but as I said, I will be preparing for my little one’s arrival and then, of course, enjoying time with him and my husband. You can follow me on Instagram for personal updates – on @inspiralizedali and @inspiralized. Thank you for your understanding and patience as I begin this exciting new chapter of my life!
Sweet Potato Noodle Enchilada Stir-Fry
- 1.5 pounds sweet potatoes spiralize with B blade
- 1 tablespoon olive oil
- 1 yellow onion chopped
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- 1 14.5 oz can fire-roasted tomatoes with green chilies (don’t drain) this is spicy!
- 1 15 oz can black beans, drained and rinsed (or cook your own from scratch)
- 1 teaspoon salt
- Chopped fresh cilantro for garnish
- Feta cheese optional
- Peel and slice the ends off of the sweet potatoes, then create “noodles” by using the B blade on the Inspiralizer. Set them aside.
- Heat the olive oil in a deep skillet or Dutch oven over medium heat, and sauté the onion until it starts to soften, about 5 minutes. Add in the minced garlic and cumin, and stir until fragrant, about 1 minute.
- Add in the sweet potato noodles, fire-roasted tomatoes (including the juice), black beans, and salt, and stir well. The liquid from the tomatoes should start simmering. Once you hear the simmer, lower the heat and cover the pan with a lid for 10 minutes to let the sweet potatoes soften.
- Remove the lid and stir well, and test the sweet potatoes with a fork to see if they are tender enough to your liking. If there is a lot of liquid at the bottom of the pan, simply raise the heat and stir well, so that it simmers away and evaporates.
- Adjust any seasoning to taste, and serve warm with a sprinkling of fresh cilantro, and a sprinkling of cheese, if desired.
- Leftovers can be stored in the fridge for up to 5 days. To reheat, simply dump the leftovers in a skillet over medium heat again and stir until warm.