Happy Monday! I hope you all had a great weekend and are feeling good about this week! Can you believe that Thanksgiving is this Thursday?! I feel like it should be next week, but nope; it’s upon us already!
We spent the weekend being for the most part, low key, which I was a-okay with. Between goodbye parties, dinners and get togethers I am socially and emotionally exhausted. I’ve consumed lots of wine, laughter and tears as I have geared up to say goodbye to my best friend who left for Portland on Friday, and a close girlfriend who is starting the next chapter of her life in Denver this week. Last week wasn’t nearly as “normal” as I had hoped, and while the holiday’s call for anything but normal this week, I feel myself sliding into a good routine. Back to normal, as they say!
After a really productive Saturday (like I actually got a TON of errands done and it was awesome!) I wanted to make a cozy and healthy bowl meal instead of defaulting to ordering pizza (which we are just terrible at doing on weekends!) and it’s been a few weeks since I used my Inspiralizer, so I definitely wanted to get that out and get to cooking.
I made sure to have all of my veggie’s prepped earlier in the week so that this would be an easy meal to throw together. Since you’re cooking almost all of the veggies at once you can get them all ready to go and put them together in one Ziploc bag or tupperware bowl, saving space. I also had my steak all sliced up and ready to cook, so it was simply a matter of measuring out my spices, or if you’re like me eagle-eyeing them since you can average what you need fairly well.
I went back and forth between using zucchini noodles or sweet potato noodles for this dish. Ultimately, I ended up using sweet potato noodles. My first instinct was to use zucchini noodles, but I think that’s because I don’t think of having that sweet flavor profile in a tex-mex type dish, however I love love love sweet potato noodles and decided that just because it wasn’t my first instinct didn’t mean that I shouldn’t think outside the box and try something different.
Boy oh boy am I glad I did. Wow! The sweet potato noodles were incredible in this stir-fry! I should have known that this fusion of flavors would work great with the sweet potatoes; when I made my Sweet & Spicy Sweet Potatoes I used chili powder and thought the combination was fantastic.
Another great thing about this bowl meal is how veggie-loaded it is. You can add so many great vegetables to your stir-fry that keep you healthy and full. I didn’t use tomatoes, but this was becuase I knew that I was going to top my bowls with either salsa or pico.
If you don’t like steak or would prefer to use another meat or a seafood, chicken, shrimp, or even a combination of all three would be great in this bowl.
Leftovers? Throw the mix in a tortilla and make it will seem like you had a brand new meal as opposed to eating leftovers!
If you make this bowl I’d love to hear if you used sweet potato noodles and what you thought of the flavor combination!
Have you checked out my 2016 Holiday Gift Guide? I have gifts for the host/hostess in your life, stocking stuffer ideas, cookbooks, practical kitchen gadgets and big ticket items; plenty of gift ideas at affordable price points for the foodie, home cook or chef in your life!
Yields 2 bowls
20 minPrep Time
10 minCook Time
30 minTotal Time
- 2 sweet potatoes, spiralized, Blade B
- 1 c. mexi-corn
- 1 medium red bell pepper, diced
- 1 c. black beans, drained and rinsed
- 1 c. red onion, diced
- 1 small jalapeno, diced
- 3 cloves of garlic, minced
- 2 c. steak, cut into strips
- 1 packet of taco seasoning
- 1 tbsp. olive oil + 2 tbsp. olive oil, divided
- 1 tsp. salt
- 1 tsp. pepper
- 1 tsp. garlic powder
- 1 tbsp. chili powder
- 1 tsp. red pepper flakes
- Green onion
- Sour cream
- Shredded Cheese
- In a medium saute pan heat 1 tbsp. of olive oil until the oil is hot and shimmering.
- Add the steak and season with salt, pepper and garlic powder. Cook for 5-7 minutes, then add the taco seasoning, along with the required water from the directions on the packet and cook the steak in the taco seasoning. Drain any excess water and set aside.
- While the steak is marinating in the taco seasoning add the remaining 2 tbsp. olive oil to a wok (or large saute pan) and heat on high until the oil is really hot and shimmering.
- Add the garlic, jalapeno, mexi-corn, red bell pepper, black beans, red onion, sweet potato noodles, chili powder and red pepper flakes, and stir constantly for 8-10 minutes, then turn the heat down to medium.
- Add the steak to the wok and toss for another 5 minutes or until the steak warms.
- Divide between two bowls and top with green onion, salsa, sour cream, shredded cheese, or any other optional toppings. Enjoy!