If you have seen my instagram stories lately you might have noticed my beet noodle obsession!
Beet noodles are awesome, they taste delicious, and they are so good for you!
I keep seeing all these recipes with sweet potato noodles so this week I decided to swap out the sweet potato noodles and replace them with beet noodles.
Here is my beet noodle dinner with crispy chickpeas!
Ingredients (per person)
- 1/3 cup chickpeas
- 1 tsp oliveoil
- pinch of smoked paprika (to taste)
- Pinch of garlic powder (to taste)
- Pinch of salt
- 1.5 tbsp tahini
- 2 tsp lemon juice
- 2 tsp water
- 1 tsp nutritional yeast
- 4 oz beet noodles
- 1 cup spinach
Heat a cast-iron pan over medium heat and add half of the oil. Once the pan is hot, add the chickpeas and cook, stirring often until browned on all sides, about 15 minutes total. Remove and add to a large bowl and toss with smoked paprika, garlic powder and half the sea salt.
In a blender, add the tahini, lemon juice, water, nutritional yeast, remaining salt, and remaining oil. Blend on high until smooth and creamy. Set aside.
In the same pan as the chickpeas, over medium heat, add the noodles and toss. Cook, stirring often for about 4 to 5 minutes, until softened. Then add the arugula and cook for 30 seconds longer, until just wilted. Add to the same bowl as the chickpeas and add the tahini dressing. Toss well to combine. Divide between plates and enjoy!
Trust me, beet noodles are well worth the effort – and becoming mainstream so you can even find them pre made at the grocery store!