Let’s talk about Spiralizing.
I love to spiralize. Not that I used noodles much before, but I really do not miss them now that can make a plate filled with veggie noodles.
Spiralizing is simply using a spiralizer to cut veggies or fruit into long ribbons or strips.
My recommendation is to buy a good quality spiralizer from the get go.
- First I bought a hand held one, but it only worked for long skinny vegetables like zucchini.
- I then bought a plastic hand turn one. It allowed me to spirazle any vegetable, no matter there shape, but it broke after 2 months.
- I now have a Kitchen Aide 5 Blade Spiralizer that attaches to my mixer. I highly recommend this product because it is durable, works for any vegetable or fruit, & has 5 blades, which most others do not.
I think everyone should invest in a good spiralizer! It will give you the ability & encourage you to make so many fun, healthy, colorful & yummy dishes.
My favorite veggies to spiralize are beets, butternut squash, zucchini & sweet potatoes.
I usually create Buddha Bowls with my spiralized veggies, but decided to create more of a bun this time.
Stacked Sweet Potato Breakfast Sliders
- 3/4 c spiralized sweet potato
- 1/2 – 1/4 tsp Italian seasoning (I like Flavor God’s)
- 1 T coconut oil, melted (or one cage-free egg*, beaten)
*I try to avoid using eggs as much as possible for health & environment reasons. Using an egg will allow the sweet potatoes noodles to stick together better. Coconut oil will make more of a crispy platform.
Toppings I used:
- Roasted & sliced beets
- Plain greek yogurt or tahini
- 4 slices smokey maple bacon tempeh, baked
- Roasted yellow pepper
- Diced tomato
- Roasted brussels sprouts, on the side
- Preheat your oven to 450F.
- Heat a large skillet over medium heat & add the sweet potato noodles.
- Cook until they start to soften, about 8 minutes.
- Transfer the noodles to a bowl & allow to cool.
- Stir in the Italian season & melted coconut oil (or beaten egg*).
- Place the noodles into the cups of 4 small muffins tins or 2 small cake tins, forming nests. Press them in firmly & freeze for 15 minutes.
- Line a baking sheet with foil & place the firmed up sweet potatoes on the sheet.
- Bake until tops start to brown, about 12 minutes.
- Remove & stack with desired toppings. Be creative! Enjoy 🙂
What will you stack your sweet potato base with?!