Spiralized Turnip Fiesta Bowls
I’m a bit late to the spiralizing party.
I began seeing recipes pop up online several months ago, but didn’t pay much attention to them. My kitchen is full of small appliances, and I just wasn’t sure purchasing a spiralizer would be worth the investment.
I was wrong.
I did some research, and quickly realized that the investment was small, especially if you compare it to the cost of eating a meal out. What really caught my attention, though, were the benefits of spiralizing. My boys are pretty adventurous now when it comes to eating, but in our journey toward eating more seasonally, vegetables have become the focus of our meals. While this is great from a health perspective, finding family-friendly meals built around vegetables my guys are not yet familiar with can sometimes be a challenge. Spiralized vegetables are a healthy and delicious substitute for pasta and rice, and can be an excellent way to add texture and variety to salads. Finally, I saw purchasing a spiralizer as a great way to keep my boys interested in helping in the kitchen.
So I took the leap and decided on this model. It received great reviews, seemed simple to use, and I could see that it wouldn’t take up much space in my kitchen. After using it for a few weeks, I can confirm that all of that is true.
I can also tell you that spiralizing is quick, easy, and FUN. And who couldn’t use a little extra fun in their meal prep? Spiralized veggie noodles are fun to create, and even more fun to eat.
I think Ali at inspiralized.com has done a great job showing just how easy and delicious (not to mention healthy!) spiralizing can be. I’ve learned so much from her videos and have already tried several of her recipes. In fact, the recipe I’m sharing below was inspired by one of hers, and has quickly become a family favorite.
Give this spiralized turnip fiesta bowl recipe a try and let me know what you think. It’s delicious when served warm, but we love it just as much as leftovers the next day.
Cook once, eat twice? Yes, please!
And if you’re already a fan of spiralizing, I’d love for you to share your favorite recipes and spiralizing tips below!
- 1/2 tablespoon extra virgin olive oil
- 1 garlic clove, finely minced
- 1 tablespoon finely diced jalapeno (optional)
- 1 large red bell pepper, thinly sliced
- 1 small yellow onion, thinly sliced
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon oregano
- 2 medium turnips, peeled & spiralized, Blade C
- 1 cup black beans, drained and rinsed
- 1/4 cup low-sodium vegetable broth
- Salt and freshly ground pepper, to taste
- Cabbage or Romaine leaves, finely sliced or chopped
- Cilantro, roughly minced
- 1 ripe avocado, mashed
- 1 tablespoon roughly minced cilantro
- 2 teaspoons fresh lime juice
- Place a large skillet over medium heat and add the olive oil. Once the oil heats, add the garlic, jalapeño (if using), bell pepper, and onion. Cook for 2-3 minutes or until vegetables begin to soften.
- Add the paprika, cumin, and oregano and season with salt and freshly ground pepper, to taste.
- Stir the mixture and add the turnip noodles, black beans, and vegetable broth and cook for another 5 minutes, or until the turnip noodles are cooked through.
- Meanwhile, mix together the ingredients for the avocado mash and set aside.
- Fill bowls 3/4 full with finely sliced cabbage or chopped Romaine. Add turnip noodle and bean mixture, top with a dollop of avocado mash, cilantro and salsa, and serve.
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