This month’s Recipe Redux theme is “Get your fruits and veggies in shape… Show us how you’re serving the bounty of gardens and orchards in shapes like ribbons, noodles, cut-outs, or other creative cuts.” When I read this, my first thought was- perfect! Finally, I had an excuse to pull my spiralizer out of the closet! My husband Pete actually got it for me as a gift about a year ago and I think he’s (not so) secretly been a little disappointed that I haven’t been cranking out spiralized dishes every night for dinner. It’s not that I don’t love my spiralizer- on the contrary, the first time I used it to make zucchini noodles (aka zoodles), they came out great! The sad truth is that as a food blogger, I tend to get so bogged down with my blog schedule, that it’s hard to find time to just play around in the kitchen and experiment with new tools and recipes. I know my fellow food bloggers can relate!
So, needless to say, I was happy to have an excuse to dust the spiralizer off and put it to good use.The next question was, what dish was I going to make? Not having made a ton of spiraled dishes before, I decided to turn to a fellow Reduxer for inspiration.
Clovis, California. I’m always impressed by the recipes she posts on her site. Her photos are gorgeous and her dishes are vibrant, mouthwatering, healthy and of course, delicious!
Rather, a healthy lifestyle is about providing your body with nutritious food choices daily to keep your body functioning optimally.
look at with their lovely orange hue, they were also packed with flavor. Plus they’re loaded with plenty of nutrients including carotenoids, bioflavonoids and Vitamin C. I wouldn’t normally think to pair sweet potatoes with a caprese salad but I found that the sweetness of the potatoes balanced out the bright, acidic tomatoes and rich, creamy mozzarella perfectly. And the balsamic reduction drizzle was the perfect finishing touch.
- 2 large sweet potatoes (about 20 ounces total), washed and peeled
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 large egg
- 1 cup quartered grape tomatoes
- 12 slices fresh mozzarella (about 6 ounces)
- 2 tablespoons balsamic reduction*
- Fresh basil for garnish
- Olive oil spray
- Preheat oven to 450°F.
- Spiralize your sweet potatoes using a spiralizer. Heat the oil in a large skillet over medium heat and add the sweet potato noodles. Season them with garlic powder, salt and pepper. Cook 8-9 minutes until they start to soften. Transfer the noodles to a bowl and let them cool for a few minutes. Beat the egg and mix it into the noodles.
- Place the sweet potato noodles into the cups of a 12-cup muffin pan, forming nests. Press them in firmly, compacting them well. Place the muffin pan in the freezer for 15-20 minutes to allow the nests to firm up.
- Line a baking sheet with foil and spray with olive oil. Place the sweet potatoes on the baking sheet and spray the tops with olive oil. Bake in the oven until sweet potatoes are cooked through and tops start to brown, about 12 minutes. Remove from oven.
- Transfer the sweet potatoes onto a serving platter. Top each one with a slice of mozzarella and some tomatoes. Drizzle each with about ½ teaspoon of balsamic reduction and garnish with fresh basil.
Check out the links below to see all the great dishes from my fellow Recipe Reduxers!