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Spicy Southwestern Sweet Potato Noodle Bowl|www.mannaandspice.com

Spicy Southwestern Sweet Potato Noodle Bowl

  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 4 1x

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Ingredients

  • <>dressing:
  • 1 cup nonfat greek yogurt
  • 1 tsp vegetable oil
  • 2 chipotle peppers in adobo sauce+ 1 tsp adobo sauce
  • 2 tsp salt
  • 1 heaping tsp cumin
  • 2 tbsp orange juice (fresh)
  • juice of 1 lime (23 tbsp)
  • 1 tbsp honey + 2 tsp additional
  • 1 cup cilantro, leaves and stems
  • 2 tbsp warm water
  • <>for chicken noodle bowl:
  • 1 lb chicken breast cut into strips
  • 1 1/2 cups finely crushed tortilla chips
  • 1/3 cup all-purpose flour
  • 1 egg, lightly beaten
  • 2 tbsp vegetable oil
  • 1 tsp salt
  • 1 tsp chili powder
  • 2 sweet potatoes, spiralized
  • 1/2 cup red onion, diced
  • 2 ears corn (2 cups)
  • 4 tbsp cotija cheese
  • 1 avocado, large dice

Instructions

  1. MAKE THE DRESSING. In a blender, combine all ingredients except cilantro and puree until smooth. Add cilantro and pulse until cilantro is mostly chopped but you can still see green specks in the dressing.
  2. MARINATE THE CHICKEN. Coat chicken breast with half of the dressing, cover and marinate for 30 minutes and up to 1 day in the fridge. Set aside.
  3. COOK THE CORN. Add corn in a large pot and bring to a boil. Cook until corn is bright yellow and fully cooked. Set aside until cool enough to touch. Cut kernels off the cob.
  4. COOK THE CHICKEN. In a shallow bowl, add crushed tortilla chips. In separate bowls, place egg and flour. Remove chicken from marinade, wipe off excess marinade, and discard. Coat chicken in a layer of flour, then dip in oil, then coat in crushed tortilla chips. Heat 1 tbsp oil in a large pan, over medium heat. Add chicken and cook on each side for 3-5 minutes, until golden brown, until juices run clear and chicken is completely cooked. Slice chicken into large pieces, cover with aluminum foil, and set aside.
  5. COOK THE SWEET POTATO NOODLES. Heat 1 tbsp oil in a large pan over medium heat. Add sweet potato noodles, salt, chili powder, and toss with tongs to coat noodles. Cook until noodles, tossing occasionally, until “pasta” is al dente. Add corn kernels, diced red onion and toss with remaining dressing until well combined.
  6. ASSEMBLE BOWLS. Divide noodle mixture into four separate bowls. Add sliced chicken. Top with diced avocado and sprinkle with cheese. Serve warm.