Sweet Potato Noodle Turkey Taco Pasta is an easy and healthy meal you can make in one single skillet. Have it as a delicious grain free, kid-friendly “spaghetti” dinner, or pack it up into meal prep containers for easy lunches throughout the week!
Sweet Potato Noodle Turkey Taco Pasta: Trim Healthy Mama E, Gluten Free, Low Fat, Clean Eating and Meal Prep Friendly
I’m coming at you with a super amazing recipe today: Sweet Potato Noodle Turkey Taco Pasta. Turkey Taco Sweet Potato Noodles? I’ve been wondering what to call this recipe all afternoon today 🙈
I recently started craving vegetable noodles again (not so much during the winter, to be honest) and I had to run down to the basement to search for my spiralizer (I have this one from Amazon – FYI, I make a commission for purchases made through that link. Your price stays the same.) to make this dish. I couldn’t find it right away, so I started panicking, thinking I had donated it in one of my maniac episodes of minimizing out belongings.
I tend to do this. Which is why I’m on my third crockpot in four years, and not a single one I gave away was broken… YES, I have a problem. My mind gets overwhelmed when we have too many things in the house. Any tips on how to handle this without having to buy new kitchenware every year? 😅
Anyways, I dug around between all our cardboard and jars waiting to be taken to the recycling center (cough cough, been on the to do list for about a month now…) and finally found my spiralizer. May or may not have done a silly happy dance, ha! Dusted it off and got to work.
I’m so glad I held on to this handy little tool (I think it was destined for the donation pile after it sat there for months after I made my lat batch of this yummy Sweet Potato Noodle Salad last summer), I guess I got lucky because I’ve been slacking on actually removing things from our home because we’ve been so busy with our bees and the garden!), because this meal turned out so delicious I decided I had to share it with you.
I made it for lunch today (!!) and the kids had cleaned their plates before I even had the chance to finish snapping my photos! So, definitely a kid-friendly recipe ☺
How to make this Sweet Potato Noodle Turkey Taco Pasta:
One of my favorite things about this dish is how it only needs one single skillet to be made. It’s quick, easy, packed with veggies and lean protein and absolutely delicious. We’ll start with the veggies and take it from there.
First, you’ll need to chop up some veggies. I used onion, a few celery sticks and red pepper because that’s what I had in the fridge. You could also use other colors of peppers, a frozen mix of peppers and onions or even add some diced zucchini.
Use a large, deep skillet to cook the veggies in a dab of coconut oil until they’re starting to soften.
While the veggies are cooking, get started on spiralizing some sweet potatoes. I do one small-medium per adult. It’s not the easiest thing to spiralize a sweet potato, but I find it helps to cut them in half so you can spiralize them more evenly.
Next, add frozen corn to the veggies cooking in the pan (optional, my kids love it and I don’t have any weight to lose, if you’re on a weight loss plan you might want to skip the corn or limit the amount you’re adding)…
… and black beans, and cook until the vegetables are tender and the beans and corn are piping hot. Season to taste (I used some Real Salt and some garlic powder – FYI I make a commission for purchases made through that link. Your price doesn’t change.). Remove the cooked veggie blend from the pan (I usually put it on a plate one of us will be using to eat off so I have less dishes to wash).
Wipe the skillet and cover the bottom with half an inch of water. Add the sweet potato noodles…
… and gently toss over medium-high heat a few times, until they’re starting to soften.
Cover the pan with a lid and simmer for 1 minute (uhm, hi, shiny lids 😉). Don’t overcook them, or they’ll get too soft and fall apart!
Remove the lid and increase the heat to high. Keep gently tossing them until the pan is dry – but don’t burn them. Remove the noodles from the pan on a separate plate (again, I just use a dinner plate I’m going to serve somebody’s meal on).
If you’re not worried about making this dish grain free, you can also serve it over regular pasta or whole wheat pasta.
Finally, wipe the pan once more and melt another dab of coconut oil in it. Add the ground turkey and season with taco seasoning (I make my own mild taco seasoning!) and salt. Cook until browned and crumbly.
Then, make some room in the middle of the pan and add some tomato paste. Quickly roast it for a few seconds, then add water and mix it all together with the meat to make a kind of sauce/coating. This really helps with keeping the meat juicy, instead of serving up dry ground turkey nobody wants to eat!
Just keep pushing around the meat and sauce in the pan until it has thickened and nicely coats the turkey.
And then… You can either stir the cooked veggie mix into the meat and serve it all over the noodles…
Or pack everything separately into four nifty meal prep containers and you’ll have some lunches ready for the week 🙌🏻 I have these exact containers from Amazon and today was actually the first time I took them out of their box – they were sitting there for months. Don’t tell on me 🙈
FYI, I make a commission for purchases made through that link. Your price doesn’t change.
how this Sweet Potato Noodle Turkey Taco Pasta fits into the trim healthy mama plan:
If you’ve been around for a while, you’ll know what a huge fan I am of the Trim Healthy Mama lifestyle.
If you don’t know what I’m going on about and want to learn more, an easy book to start with is their Trim Healthy Mama Plan you can get on Amazon here. FYI, I make a commission for purchases made through that link. Your price doesn’t change.
This recipe, as written, is great for an e-fuel setting, as it is full of healthy carbs from the sweet potato, black beans and the optional corn, but low in fat.
If you wanted to adapt this for an s-setting, here are the changes I would recommend:
- use a low carb vegetable for the noodles, either butternut squash or zucchini would work well
- leave out the corn and black beans
- cook the meat and vegetables in a generous amount of fat
- add a nice portion of sliced avocado on the side (this is not suitable for meal prep though)
- feel free to swap in a fattier meat, like ground beef
You’ll want to print this recipe for keeps!
- 1 teaspoon coconut oil, divided
- 1 medium onion, chopped (about 1/2 cup)
- 3 sticks celery, diced
- 1 large red pepper, diced
- 1/2 cup frozen corn kernels
- 1 can black beans, rinsed and drained
- 1/4 - 1/2 teaspoon dried garlic powder
- 2 medium sweet potatoes, peeled and trimmed and spiralized into noodles
- 1 pound lean ground turkey
- 1 tablespoon taco seasoning
- salt & pepper, to taste
- 2 tablespoons tomato paste
- 1/4 - 1/2 cup water
- Chopped tomatoes, cilantro, salsa, pico de Gallo, low fat sour cream, cheese... Optional, to serve
- Cook the vegetables: Melt the coconut oil in a large skillet over medium-high heat. Add the onion, celery and red pepper and cook until starting to soften. Add the corn and black beans and season with garlic powder and salt. Cook until the vegetables are done and both the corn and black beans are piping hot. Remove from the pan and set aside.
- Cook the sweet potato noodles: Wipe the pan and cover the bottom with 1/2 inch of water. Add the sweet potato noodles and gently toss them in the skillet with the water over medium high heat, about 1 minute. Cover with a lid and cook for about 1 more minute, or until just soft. Remove the lid and increase the heat to high. Gently toss the noodles until the water has evaporated and the noodles are dry. Don't burn them! Remove from the pan and set aside.
- Cook the turkey: Wipe the pan once more. Melt another 1/2 teaspoon of coconut oil. Add the ground turkey with the taco seasoning, salt and pepper. Cook until browned and crumbled. Make some space in the middle and add the tomato paste. Quickly roast for 30 seconds, then add water and mix well with the meat, until a thick sauce coats the turkey.
- Serve: Either mix the cooked vegetables into the meat and serve over the sweet potato noodles with your favorite toppings, OR pack everything separately into meal prep containers and keep them in the fridge for up to 4 days.