It’s been a hot minute since I shared a regular ol’ dinner recipe with you! Warm Fig & Prosciutto Goat Cheese Dip (HUGE hit with you guys over the holiday,) Homemade Cream of Mushroom Soup (ate so much of the batch Ben made for our Thanksgiving Green Bean Casserole that he had to make another batch #sorrynotsorry) and Caesar Spinach and Artichoke Dip (drooooool) all deserved their moment in the spotlight, but today we’re talking dinner. A healthy, colorful, filling dinner to be exact – Bacon, Spinach and Mushroom Sweet Potato Noodles!
If you don’t have a spiralizer yet, this is the perfect time to add one to your holiday wish list. Not only is spiralizing – or turning vegetables into long, spaghetti-like strands of “pasta” – a great way to incorporate more vegetables into your diet, but it makes cooking FUN! Especially for kids. Lincoln gets so excited anytime I pull ours out to zip through a sweet potato, zucchini, cucumber or onion. It’s like magic to a child (ok, me too) and it makes convincing them to eat their vegetables a whole heck of a lot easier. Let’s see here, a plate of peas or a bowl of curly sweet potato pasta? No contest! Anyway, some of our favorite spiralized recipes to date are:
Garlicky Tomato-Basil Shrimp and Zoodles Fresh Summer Rolls with Spicy Peanut Dipping Sauce Greek Zoodles Thai Peanut Chicken and Sweet Potato Noodles
I really feel like the possibilities are endless when it comes to spiralizing and the dishes are just as fun to eat as they are to make. Especially when you analyze how many vegetables you just ate after taking the last bite and realize you’ve reached Health Goddess AF status. Bacon, Spinach and Mushroom Sweet Potato Noodles definitely fits the bill. Spiralized sweet potatoes, sliced mushrooms, garlic, and baby spinach are sauteed in bacon drippings then piled onto plates and topped with the crispy bacon plus a well-seasoned over-easy egg. You know what they say – when in doubt, put an egg on it! I love how the drippy yolk creates a luscious sauce to bring all the ingredients in this healthy dish with a dash of decadence together. Tastes naughty, but is oh-so nice – you’ll truly be amazed at how many vegetables are packed into each bite!
Start by crisping 4 bacon strips in a large, 12″ skillet over medium heat. Scoop the crisped bacon onto a plate, reserving the bacon grease in the skillet.
Turn the heat up to medium-high then add 1 small minced shallot and 8oz sliced mushrooms. Saute until the mushrooms release their liquid then begin to turn golden brown, 5 minutes or so.
Meanwhile, spiralize 1 large peeled sweet potato (about 1lb) with the smallest noodle blade that comes with your spiralizer. I’ve had the Paderno Spiralizer for several years now and its held up really well.
Add the noodles to the skillet then saute while tossing with tongs until the sweet potatoes are nearly al dente, 5 minutes. Add a drizzle of extra virgin olive oil and/or turn the heat down slightly if they start to burn at any point. Add 2 cloves pressed or minced garlic then saute for 30 more seconds.
Last step is to add 4 cups loosely packed baby spinach that’s been roughly chopped plus 1/4 cup gluten-free chicken broth. Continue sauteing until the noodles reach your desired consistency, 2-4 more minutes.
Last step is to cook 4 over easy eggs in a skillet then scoop the noodles onto plates and top with an egg and sprinkle of cooked bacon. Grab a fork and dive in! I hope you love this healthy, colorful, filling meal – enjoy!
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