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Sweet Zoodle Spuds
Karina Arnold had leftover zoodles from her Zoodles with Marinara Sauce recipe and decided to try a veggie-filled baked potato. Adding black beans added more protein and resulted in a filling, healthy meal that was easy to take to school and reheat the next day.
(Serves 2)
2 sweet potatoes
¾ cup black beans
1 spiralized zucchini
1 avocado
1-1 ½ cups kale or spinach
½ cup diced red onion
2 Tbsp. olive oil
Salt, pepper and garlic powder to taste
Preheat oven to 450 degrees. Wash and pierce sweet potatoes with a fork. Season with salt and olive oil. Place on baking pan and roast for 40-45 minutes. Note: the larger the potato, the longer it will take to cook fully through.
When there is about 5 minutes left on the oven timer, pour olive oil over a large pan on medium-heat. Sauté black beans, zucchini, kale and red onion in olive oil, a pinch of garlic powder and pepper for 5 minutes. Add ground beef, turkey or veggie patty and drizzle your favorite barbeque sauce for a classic Texas twist.
When spuds are done, slice open along the middle of the potato. Add zoodle mix and top with avocado. Let cool for about 3 minutes, then drizzle sauce, sprinkle cheese or enjoy plain.
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