Veg Fajita Bowl w Swoodles
Serves 2, Prep time: 5 min., Cook time: 40 min.
Swoodles or sweet potato noodles can either be made with a spiralizer at home or bought at many grocery stores. They make a lovely riff on a fajita making the dish nutrient dense, but just as delightful.
- 2 cups (6 oz) thick-cut swoodles (spiralized sweet potatoes)
- 12 strips Beyond Meat Chicken-free Southwest Style Strips
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1.5-2 tsp Mexican or Fajita seasoning
- 1/2 tsp coarsely ground sea salt or to taste (Note: If using regular salt, use a little less.)
- 2 tsp olive oil
- 1 avocado, cubed
- juice of 1/2 lime (Note: Keep the lime room temp & roll it before cutting open to get all the juice out)
1. Pre-heat oven to 375F.
2. Mix all ingredients together except for the avocado and lime juice. Note: Mix well as this will be the only time you can stir the ingredients since the swoodles become very delicate once they are cooked.
3. Divide the ingredients into two and place each half on a large sheet of tin foil.
4. Create two tin foil pouches tightly sealed with at least an inch of room at the top to allow air to circulate and steam the vegetables.
5. Bake in oven for 40 minutes. Noodles should be soft, but not mushy. If not, reseal pouch and cook for an additional few minutes. (Remember, don't stir the dish. The swoodles can easily break into tiny pieces.)
6. Before serving, mix the avocado with lime juice and add half of mixture on top of each dish.