Ingredients
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1 lb sweet potatoes, peeled and spiralized (or 4 cups sweet potato noodles)
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1/4 cup sweet onion, chopped
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1 tbsp olive oil
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1/2 tsp chili powder
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1/2 tsp garlic powder
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1/4 tsp cumin
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1 cup frozen corn
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1/3 cup salsa
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3/4 cup Classic Plain (or Lowfat) Muuna cottage
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2 - 3 tbsp cilantro, roughly chopped
Steps
1
Heat a large non-stick skillet over medium heat, add olive oil and onions.
2
Sauté for 2-3 minutes or until transparent.
3
Sprinkle in chili powder, garlic powder, and cumin and stir.
4
Add sweet potato noodles, stir to coat, and sauté for 1-2 minutes.
5
Deglaze the pan with 1-2 Tbsp. of water so the noodles don’t stick.
6
Add the frozen corn into the pan and stir.
7
Cover and cook for 4-5 minutes, stirring occasionally and deglazing with water when needed. Cook until sweet potato noodles are soft, but not mushy.
8
Turn off the heat and remove the pan from the warm burner.
9
Stir in the salsa and the Muuna cottage cheese until combined.
10
Sprinkle cilantro on top and serve while warm.
Comments
Chef Mari Smith