If you follow me on Instagram, you probably know how much I love my spiralizer. This medieval-looking contraption has completely revamped my weekly meal plan by turning all kinds of vegetables into noodles. Zucchini noodles were just the gateway drug for me trying butternut squash, plantains, sweet potatoes, white potatoes, parsnips, carrots and more. In honor of be purchasing one of my favorite bloggers new spiralizer and cookbook, I thought I would share some of the best recipes I've tried with it so far. (You can see all of my online favorites on my Spiralizer Pinterest Board).
All of the following photos and recipes are from Ali's blog Inspiralized. I highly suggest checking it out when you get a spiralizer of your own!
1. KALE AND SWEET POTATO NOODLE CAESAR SALAD WITH CRISPY SPICED CHICKPEAS
I'm having this for dinner tonight. All of Ali's recipes are the healthiest adaptation of favorite classics that she can possibly make, which I really admire. Her salad here has a caesar dressing made out of greek yogurt, but I was lazy and craving the real deal. The sweet potato noodles are such a surprisingly delicious edition to this recipe. They really balance the tang of the dressing. Also, I had NO idea how delicious roasted chickpeas are! I mixed my kale in with a bit of romaine for some varying texture. If you store the salad separate from the dressing and chickpeas (don't refrigerate those), it keeps well for lunches for the week. I didn't even mind the sweet potato noodles cold!
2. PESTO BROCCOLI SWEET POTATO RICE CASSEROLE
How could you read that title (or see the photo!) and not want to try this dish? I was skeptical about this supposed "sweet potato rice," but I was shocked how easy it is: put the noodles in a food processor and pulse until it looks like rice. It's definitely one of those a-ha, why-didn't-I-think-of-that moments. I could. not. stop. eating. this. I close to doubled the mozzarella cheese and bought my own pesto (another cutting-corners, adding-calories kind of evening), but I was so so happy with the results. This reheats SUPER great for lunches for the week. I highly recommend it as a Sunday Prep dish.
3. CREAMY BLT ZUCCHINI PASTA
Again. Title. Photo. How could you not? This is one of the first recipes I tried when I got my spiralizer, and I was hooked. I do have to admit, I've found cooking with zucchini noodles the toughest... They release a lot of water and the sauce gets super runny if you aren't careful, but if you follow the recipe exactly, it typically works out. There's nothing much else to say about this except BACON.
4. PARSNIP NOODLES WITH LEMON BASIL CASHEW CREAM SAUCE AND GARLIC SHRIMP
This one was totally out of my culinary comfort zone, but I was super intrigued to try a cream sauce made out of cashews. Faux-vegan of the year over here, right? (lolz, I wrote about bacon in all caps like 10 lines above this). ANYWAYS, This sauce was incredible. I made it with chicken instead of shrimp, and although the all-beige-errythang nature of the dish wouldn't indicate it, it felt quite healthy! I had to serve it with some sauteed kale to remind myself, though.