I've been spiralizing for a few years now, and as most of you already know, I have my own Spiralizer Recipe Book (yay!). If you haven't jumped on the spiralized vegetable trend, now is the time to start! Trust me: It's fun, it's healthy, it's easy, and zoodles, spiralized sweet potatoes, spiralized beets, and spiralized squash are so delicious, you'll want to eat your vegetables all the time! Plus, if you're a pasta lover like me, it really makes all your noodle dishes guilt-free.
Here are 10 of my favorite Kale Me Maybe spiralizer recipes from throughout the years!
If you're looking for a replacement for your classic spaghetti marinara, this recipe is for you. And good news — it's vegan! Zucchini noodles are a great place to start for spiralizing. They're quick, easy, and fast, and they taste great with a traditional tomato sauce.
This recipe is one of my favorite spiralized recipes I have ever created, and it's one of the recipes featured in my book. If you're gluten-free or are looking for a healthier crust, you'll want to try this pizza made with a potato crust and topped with a vegan pesto.
This noodle dish resembles a fettuccine alfredo, except this cream sauce is vegan and made with cashews instead. Add in some sautéed kale, mushrooms, and parsley, and you've got a decadent pasta dish that's free of any unhealthy ingredients.
Who doesn't love a good breakfast burrito?! This bowl is loaded with the traditional ingredients of a solid breakfast burrito: eggs, potatoes (spiralized, of course), black beans, peppers, avocado, and cheddar cheese. This is another one of my favorites featured in the book as well.
Salads always taste better with shoestring fries, and there's no reason you can't make them at home. With your spiralizer, you can make thin, crispy potatoes in the oven. This kale salad is creamy and spicy and inspired by Mexican flavors.
Beets alone might not be your favorite food, but spiralized and roasted sure makes them taste a lot better. Toss them in a mint pistachio pesto, and you'll be questioning why you never switched to beet noodles sooner.
If you're not fully convinced you can eat zucchini instead of pasta, try swapping out half of your normal portion for the vegetable instead. This pasta dish combines brown rice noodles with zucchini for extra fiber, and it's topped with a homemade harissa sauce and chickpeas for some Moroccan flair.
If you've got a waffle maker, you're not confined to just making sweet waffles out of prepackaged batter! All you need is a potato and an egg to make a savory waffle dish that's definitely going to have you looking forward to breakfast. You can even make sweet waffles using sweet potato too (I've got a recipe for cinnamon ones in my book).
9. Garlic-Lemon Kale Salad with Roasted Spiralized Golden Beets, Tomatoes, Chickpeas, and Parmesan Cheese
Golden beets are another one of my favorite vegetables to spiralize, and they've got a more mild and sweet flavor than their darker counterparts. They make a great addition to salads, and if you're not a fan of kale, you can swap it out for any other green — most will go well with the remaining flavors.
This Asian-inspired dish is going to blow your mind. It's loaded with flavor, but only uses a few ingredients. Say no to takeout and say yes to your own home-cooked version of comfort food.