The Healthy Spiralizer Cookbook (8 page)

Shredder blade

Blade D

SERVES 2

GLUTEN-FREE, PALEO-FRIENDLY, VEGAN

PER SERVING:
Calories: 443; Total Fat: 38g; Saturated Fat: 6g; Cholesterol: 0mg; Total Carbs: 25g; Fiber: 8g; Protein: 4g

Spiralizer alternative:
If you have an hourglass spiralizer, replace the sweet potato with 4 large, peeled carrots. Spiralize using the thin-cutting blade.

FOR THE PICO DE GALLO (MAKES ½ CUP)

½ medium tomato, minced

½ red onion, minced

1 jalapeño pepper, seeded and minced

2 tablespoons chopped fresh cilantro

Juice of ½ lime

¼ teaspoon salt

FOR THE HASH BROWNS

1 sweet potato, peeled, ends cut flat, and spiralized into spaghetti noodles

4 scallions (white and green parts), thinly sliced

1 ancho chile, seeded and thinly sliced

4 tablespoons olive oil, divided

1 teaspoon chili powder

½ teaspoon ground cumin

½ teaspoon sea salt

¼ teaspoon freshly ground black pepper

½ avocado, sliced

TO MAKE THE PICO DE GALLO

Mix all the ingredients together in a bowl.

TO MAKE THE HASH BROWNS

1. Cut the sweet potato spirals crosswise into ½-inch pieces.

2. In a large bowl, toss together the sweet potato, scallions, ancho chile, 2 tablespoons of the olive oil, the chili powder, cumin, salt, and pepper.

3. In a large sauté pan, heat the remaining 2 tablespoons of olive oil over medium-high heat until it shimmers.

4. Spread out the sweet potato mixture on the bottom of the pan and cook, without stirring, until it browns on the bottom, about 5 minutes. Flip and cook until browned on the other side, 4 to 5 minutes more.

5. Serve topped with the avocado and pico de gallo.

Shredder blade

Blade D