Sweet Potato Noodles with Chorizo, Roasted Red Pepper, and Spinach

Unfermented Tater Noodles with Chorizo, Roasted Red Peppercorn, and Spinach | Get Inspired Ordinary.

I don't jazz why I don't use chorizo author oftentimes. For many cerebrate I forget about it for a spell only to rediscover and crumble in pair with it all over again! The additional day spell I was doing the exam direction tryout for these noodles, I saved myself incompetent of staying out of the brunet chorizo that was questionable to be set divagation until the end of the cookery quantify.

Anyways the point is that chorizo is form of like monk in that it makes everything it touches perceptiveness surprising. And pleasing potatoes with their consoling sweet are perfect with the ignore spice of the dirigible. Then you add in several dainty additions like roasted red seasoner, spinach, and shredded invigorated thyme, and what you bed is my new dearie veggie noodle recipe, (which I've been intake for breakfast, repast, and party lately).

INGREDIENTS

• 2 Teaspoons smoked paprika
• 1 Teaspoon sea salt
• 1 Tablespoon olive oil
• 3 sweet potatoes, 2 1/2 pounds, peeled
• 2 Teaspoons smoked paprika

Chorizo Veggie Mixture:

• 1 Tablespoon chopped fresh thyme, or 1 Teaspoon dried
• 1 clove garlic, minced
• 1 pound ground chorizo sausage
• 1 large onion, 1 pound, diced 1/2″
• 2 roasted red peppers, 8 ounces, see notes
• 6 cups baby spinach, 6 ounces, roughly chopped
• Sea salt and freshly ground pepper to taste

INSTRUCTIONS

1. Preheat the oven to 450ºF and line a baking sheet with parchment paper.
2. Cut the sweet potatoes in half widthwise and spiralize each piece through a spiralizer with the smallest blade, (3mm on the Paderno) to make noodles. Place the noodles on the lined baking sheet, and toss them with the smoked paprika, sea salt, and olive oil. Set the noodles aside.
3. Next, sauté the chorizo sausage in a large 10″ cast iron skillet over high heat until browned and fully cooked through. Remove the sausage from the pan and lower the heat to medium. If there’s not enough leftover oil from the sausage, add a small amount of olive oil along with the diced onions. Cook over medium heat until the onions soften and start to brown, 6-8 minutes. If at any point you notice the bottom of the pan getting too brown, add 1-2 Tablespoons of water to loosen the browned bits on the bottom so they don’t burn.
4. While the onions are cooking, place the noodles in the oven to bake. For al dente noodles with a bit of bite, they’ll take between 8-10 minutes, or for fully cooked soft noodles, 12-15 minutes.
5. When the onions are done, add the thyme, garlic, roasted red pepper, spinach, and the browned sausage. Cook just until the spinach softens and everything is heated through. Then remove the pan from the heat to toss with the roasted sweet potato noodles. Season to taste with sea salt and pepper.
6. Serve immediately.
7. If you have any leftovers, the noodles do fall apart when reheated, but the flavor is really good.

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