Spiralized Sweet Potatoes with Balsamic Reduction

Dear Turkey,

If you're too lazy

To spiralize, this would be

Awesome with pasta

Spiralized Sweet Potatoes with Balsamic Reduction

(serves 2-3)

Ingredients:

- 2 large sweet potatoes, spiralized (you can also buy them pre-spiralized from the grocery store, or feel free to use another veggie-noodle or regular pasta)

- 1 small onion, chopped

- 1 t garlic (I used dried)

- 1/2 t cumin 

- 1 T olive oil

- 3-4 T balsamic vinegar

- 1 t lemon juice

- 2-3 T red wine

- 1 can diced tomatoes (don't drain)

- 2 c arugula

- parm and red pepper flakes, for garnish

Instructions:

- Roast the potato noodles on a cookie sheet covered with parchment (no oil required) at 425 F until they are al dente (about 25 minutes, but check them often as time will vary). If you're too lazy to do this, you could par-boil them until tender, or just put them into the sauce after you add the tomatoes and let everything simmer until they are tender (you may need to add more liquid), and then add the arugula at the very end. 

- Meanwhile, heat the oil, garlic, onion, and cumin and cook on high, stirring often, for a few minutes, until the onion starts to brown.

- Keeping the pan hot, add the balsamic and lemon, and allow it to reduce by at least half (this will only take a minute or two), no need to stir. Repeat with the wine, and then the tomatoes. This will probably only take a couple of minutes.

- Remove from heat and stir in the potatoes and arugula. Stir while the arugula wilts. Season to taste. If the potato noodles start to break up, no worries. Top with garnishes. 

Enjoy,

Tofu