The Best Spiralized Veggie Noodle Recipes

Here are some of my favorite spiralized veggie recipes, from hearty main dishes to light and refreshing salads!

I love my spiralizer. It’s one of my favorite kitchen tools, and it definitely gets used in my kitchen at least once a week. I love pasta just as much as the next girl, but I’m always looking for fun ways to enjoy my veggies and get more in. Enjoying a big bowl of veggies that feels like a big bowl of pasta? Sign me up! Here are some of my favorite spiralized veggie recipes, from hearty main dishes to light and refreshing salads:

My Asparagus & Zucchini Noodles with Spinach Pesto

This recipe couldn’t get much healthier – it’s veggie on veggie on veggie! From the zoodle base and the asparagus and tomato add-ins to the spinach-packed pesto, you’ve got the most satisfying bowl of veggies ever. The spinach pesto adds tons of savory flavor and creaminess, while the zoodles keep it light. It’s the perfect recipe to use up lots of farmer’s market produce.

My Creamy Sweet Potato Mushroom Pasta

Here’s another awesome veggie on veggie on veggie meal! Sweet potatoes make for excellent hearty spiralized noodles. Then these veggie noodles are mixed with mushrooms and onions for more veggie power and swirled in a creamy and rich sauce made of, you guessed it, more veggies! This is a great recipe for when you’re craving comfort food but still want a healthy meal.

My Lemony Zucchini Noodles with Spinach, Cherries & Pine Nuts

This cold zoodle dish is a delicious low carb and veggie-packed take on pasta salad. I love the combination of salty feta, sweet + tart cherries, and nutty pine nuts. This recipe is perfect for taking to a summer BBQ for a lightened up side dish.

Rainbow Veggie Pad Thai Noodles

This Pad Thai from Half-Baked Harvest mixes regular noodles with beet and sweet potato noodles for a satisfying, colorful, and veggie-filled version of traditional Pad Thai. The best part? This recipe is quick and easy enough to make for a weeknight dinner!

 

Mediterranean Zucchini Noodles

These noodles from Alex at Delish Knowledge are filled with salty, savory goodness from olives, capers, sun dried tomatoes, and feta cheese. The fresh veggies and basil keep everything light and summery, too. Yum!

Butternut Squash Noodles Carbonara with Mushroom Bacon

That’s right, these noodles from Kara Lydon are totally vegetarian, but keep all the smoky, savory, filling goodness of traditional carbonara pasta! The butternut squash noodles lighten up the dish, so you can still feel good about the cheesy sauce, and the mushroom bacon is a genius meaty addition. This is another great one for when you’re craving comfort food but want some veggies, too!

Zucchini Pasta with Lentil Bolognese

This zucchini pasta from Minimalist Baker is a hearty, vegetarian take on traditional pasta with meat sauce. I love the meaty flavor of the lentil bolognese with the light and fresh zucchini noodles. It’s just about the best veggie stand-in you’ll find for spaghetti and meat sauce. 😉

Fig & Zucchini Pasta with Hemp Seed Crumble

This light, summery zucchini pasta salad from Nutrition Stripped features a savory hemp seed crumble as a vegan alternative to Parmesan cheese. Anything with fresh figs and avocado is a win in my book!

This one’s for you, tempeh fans. Slightly spicy, perfectly saucy, and full of Mexican flavor, this easy to make enchilada is sure to please the entire family.

Skillet Tempeh Enchiladas

I love my cast iron skillet and love when I find new ways to make dinner in it. Enchiladas are a favorite meal of mine and I love when I get to make them just for me. No having to please anyone else’s tastes. No accommodations for the meat eater or the kiddo who can’t handle it spicy. This tempeh enchilada is pretty much all me! That doesn’t happen all that often in this house so I like to savor the opportunity when it comes around.

This one’s for you, tempeh fans. Slightly spicy, perfectly saucy, and full of Mexican flavor, this easy to make enchilada is sure to please the entire family.

I customized everything to my liking: from the filling, to the salsa, to the cheese — right down to the type of tortilla.

Here’s what you’re looking at:

  • sauteed crumbled tempeh with my favorite spice trio: chili pepper, turmeric and cumin
  • black beans
  • tons of cilantro
  • red and green salsa
  • spinach tortillas
  • extra sharp cheddar cheese
  • chopped avocado

This one’s for you, tempeh fans. Slightly spicy, perfectly saucy, and full of Mexican flavor, this easy to make enchilada is sure to please the entire family.

It’s ooey, gooey, cheesy and saucy with a little crunch from the baked tortillas — the best combination, in my opinion.

This one’s for you, tempeh fans. Slightly spicy, perfectly saucy, and full of Mexican flavor, this easy to make enchilada is sure to please the entire family.

I know what you’re thinking — did she eat this entire skillet? No. I didn’t. It’s actually quite filling from the tempeh and black beans. I had two for dinner and saved the rest for lunch today. Can’t wait to dig in!

This one’s for you, tempeh fans. Slightly spicy, perfectly saucy, and full of Mexican flavor, this easy to make enchilada is sure to please the entire family.

If you’re wondering why I used tempeh and what the health benefits are, you’ll have to head over to my Inspired Vegetarian column on Healthy Aperture.

Click here for the recipe —-> Skillet Tempeh Enchiladas

This one’s for you, tempeh fans. Slightly spicy, perfectly saucy, and full of Mexican flavor, this easy to make enchilada is sure to please the entire family.

Curry Cabbage & Cauliflower Stir Fry + $700 Amazon Giveaway!

Super simple Indian inspired cabbage stir fry recipe with cauliflower rice and peas. Gluten free, low carb and delicious! I fell in love with curry back in Graduate school. It was the late 90’s and I was living in Harrisonburg, Virginia at the time, when JMU was home to a few cozy vegan eateries. I would wait in line for an hour on Sunday morning for The Little Grill’s buckwheat pancakes and homemade falafel and Friday night often included a run to the Indian-American Cafe for Gobi Aloo. I made that dish for years using my Good Housekeeping cookbook, and the smell of curry still reminds me of that time in my life.

Nowadays I like to put a healthy spin on old favorites. This Curry Cabbage & Cauliflower Stir Fry pays homage to my grad school days and my love of all things curry and turmeric.

This stir fry is super simple to make and includes three awesome veggies in one delicious dish. After a quick saute of the shredded cabbage, I added curry, turmeric and cumin — one of my favorite spice trios. Then I stirred in cauliflower rice and frozen peas, which took this stir fry to a whole new healthy level.

Why is this stir fry as good for you as it is delicious? Well, it contains not one, but two cruciferous veggies (the cabbage and the cauliflower) and these guys are well-known nutrition powerhouses. It also contains turmeric, which I add to everything these days (even a smoothie) and can’t stop writing about. Oh, and don’t forget about peas. These kid-friendly legumes are bursting with nutrition goodness, too.

This Curry Cabbage & Cauliflower Stir Fry is: 

  • full of antioxidants
  • anti-inflammatory and cancer preventive
  • super tasty
  • warm and comforting
  • vegan
  • gluten free
  • low carb
  • high in fiber
  • heart healthy

It also requires just 15 minutes and less than 10 ingredients to prepare. Another awesome win in my book.

Here are four ways you can repurpose this stir fry all week long:

  1. add a few scrambled eggs to it for breakfast
  2. create a Buddha bowl with it
  3. serve it inside a lettuce wrap
  4. Mix it with some ground beef or turkey for an Indian Goulash

Curry Cabbage & Cauliflower Stir Fry

Curry Cabbage & Cauliflower Stir Fry

Ingredients

  • 1/2 whole cabbage, shredded (you can use pre-shredded bag, too)
  • 1 cup riced cauliflower (you can use frozen, too)
  • 1 cup frozen peas
  • 1 onion, diced
  • 1 Tbsp coconut oil
  • 1/2 tsp sea salt
  • 1 tsp fresh ginger, minced
  • 1/2 lemon, juiced
  • 1/2 tsp turmeric
  • 1/2 tsp cumin
  • 1 tsp curry

Instructions

  1. Using a food processor, shred the cabbage and rice the cauliflower. If using frozen riced cauliflower, defrost 1 cup. Heat coconut oil in large saute pan. Add onion plus 1/4 tsp salt and cook until onion softens, about 3 minutes. Add shredded cabbage (you might have to do this in batches). Once all the cabbage is in the saute pan, stir in ginger, spices and remaining salt.Then add peas and cauliflower and mix gently to combine. Top with lemon before serving.
http://foodconfidence.com/2017/03/02/curry-cabbage-cauliflower-stir-fry/

This stir fry recipe is super simple to make and includes three awesome veggies in one delicious and versatile dish!

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