Recipes

Sweet Potato Spiral Teriyaki Bowl

Don’t get me wrong, I love pasta – but I also love vegetables that can act like pasta! Spaghetti squash, zoodles (zucchini noodles), and other spiralized vegetables (like sweet potato spirals!) are a fun way to incorporate veggies into a classic pasta dish.

While I have a spiralizer at home, Publix has done a great job of creating a variety of pre-cut and cleaned options that are ready to go. Several weeks ago, Publix had a new Apron’s recipe featuring sweet potato spirals that I couldn’t wait to try. Here’s my own tweaked variation of their recipe.

Sweet Potato Spiral Teriyaki Bowl

  • 1/2 cup teriyaki sauce
  • 8 – 10 oz boneless chicken breast
  • 1 – 2 TBSP of chili oil
  • 1 lb sweet potato spirals
  • 1/3 cup chopped cucumber
  • 1/3 cup chopped mango
  • 1/3 cup sliced (or matchstick) carrots
  • 1/4 cup chopped cilantro leaves
  • Optional equipment: grill / grill pan
  • 2 TBSP vegetable oil / PAM spray

In an airtight container or a zip lock bag place chicken and 1/4 cup of teriyaki sauce. Let it marinate for at least 10 minutes (up to overnight). While the chicken marinates, peel and slice your cucumber, mango, and carrots. Roughly chop the cilantro. (I placed each topping in small prep bowls so that J. and I could do a “build your own” bowl and add as much, or as little, of the toppings as we wanted.)

A grill or grill pan is a great asset for this recipe as it gives the chicken a little extra oomph in taste and texture. But if you don’t have one, a normal saute pan will work just fine. Preheat the grill pan over medium heat and spray with PAM. Grill the chicken about 7 minutes per side (or until cooked through). Transfer the chicken to a cutting board, lightly tent with foil, and let rest.

Preheat a large, nonstick saute pan. Add the chili oil and sweet potato spirals. Cook for about 7 minutes until tender. Add the remaining 1/4 cup of teriyaki sauce and stir to combine.

Slice your chicken. Plate the sweet potato spirals and then top with chicken, cucumber, mango, carrots, and cilantro.

This dish was a great, healthy spin on a normal noodle bowl. And the options are endless to add all of your favorite veggies to this dish. Be creative! Next time I’m definitely feeling some mushrooms, water chestnuts, and edamame to top off this dish!

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