Food & Drink Magazine

Recipe: Sweet Potato Sausage Noodle Bowl

By Uwbrooke

This could be the worst name I have ever given a recipe. Or that anyone has given any recipe for that matter. Please forgive my incredible lack of creativity here – I’m still recovering from the Biggest Weekend Seattle’s sports scene has witnessed in years. I fully intended to do as little as possible over the weekend so that I could bounce back, fresh as a daisy, from a terrible work week last week. I was going to sit at home, work on my gluten-free donut recipes, write out some new casserole dishes, and spent a lot of time pinning vacation ideas and cute outfits on Pinterest. It was going to be a blissful, relaxing, lazy weekend.

Nothing went according to plan. I’ve already recounted my glorious fall from the Whole30 bandwagon on Sunday, when I decided to recall my inner sorority girl and drink champagne like it was my job while watching the Seahawks destroy the Redskins. The sensible thing to do post-game would have been to head home and get a good night’s sleep. Did I do that?? Of course not. I went to dinner at AQUA by El Gaucho. Then I went home. When I woke up, I wasn’t sure I’d be able to move all day long. But I did. I cleaned house and took down all the Christmas decorations and went grocery shopping and paid every bill I owe until mid-February. I also crafted, making the sweetest WOD calendar a girl could hope for. And I went to CrossFit – which kind of destroyed me, but in the best way possible.

Speaking of CrossFit, last night’s workout was insane. I squatted a new PR and then slaughtered the WOD, which was essentially designed to take down my hangover. Bear crawls and box jumps and sit-ups. Over and Over and Over and Over. I came home completely exhausted – and starving. I needed a quick dinner with lots of protein. I have a ton of spaghetti squash sitting around right now, so I nuked a cup of “noodles” and topped it with this nom-tastic stir fry.

Sweet Potato Sausage Noodle Bowl

1 small sweet potato, diced small
5 Brussels sprouts, shredded
1 chicken sausage link (I used Aidelle’s apple-chicken sausage), sliced
Hot sauce, to taste
1/2 tsp. garlic powder
1/2 tsp. dried basil
Salt and pepper, to taste
1 Tbsp. olive oil
Leftover spaghetti squash, shredded into noodles and heated in microwave for 30 seconds

1) Heat a skillet over medium heat. Add olive oil to the skillet. When oil is hot, add sweet potato, along with salt, pepper, and dried basil. Cook for 5-7 minutes, or until sweet potato begins to soften.

2) Add Brussels sprouts and sausage to the pan, seasoning with garlic powder and hot sauce. Mix everything together and cover skillet, allowing the dish to steam for 5 minutes. Uncover and stir, cooking for another 5 minutes (or until sweet potatoes are soft and sausage is hot).

3) Remove from heat and place stir-fry on top of your spaghetti squash.

Prep time: 5 minutes
Total time: 15-20 minutes
Serves: one big dinner



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