Spiralized White and Sweet Potatoes with Za'atar Tahini

I held out a good long time. I passed up the spiralizers and continued happily slicing and julienning my vegetables. I told myself I did not really need one and went merrily on my way. But, the thoughts kept creeping back into my head of all the fun things I could do if I had one. And then came the email from my friends at OXO. I've worked with them a long time and love their tools...and they just came out with a spiralizer, they said...and would I like to try it, they said. Down the rabbit hole I fell.

 

So I unpacked my new OXO spiralizer and bought a zucchini to make zoodles, naturally. And I loved it a lot. Easy to put together and take apart to clean, easy to use, cute noodle shapes. Out came all the rest of the veggies and into the spiralizer they went. Rabbit hole. What I discovered that I really liked, apart from the adorable noodle shapes, is that spiralizing also allows for quicker cooking. I know some people think of it as a way to avoid carbs but it's also a great tool for fun side dishes.
 

Somehow potatoes suddenly got boring unless I was turning them into fun noodle shapes and both the white and sweet potatoes are perfect for spiralizing. I added some of my favorite flavors like za'atar and tahini but cumin would be great as well. Definitely a fun and tasty side dish and the first of many, I assume, since I'm still falling down this rabbit hole. Enjoy!

Yield: 2 Servings

Author: Anita Schecter

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Spiralized White and Sweet Potatoes with Za'atar Tahini

Prep time: 10 MinCook time: 15 MinTotal time: 25 Min

Recipe for spiralized and sauteed white and sweet potatoes with za'atar.

Ingredients

• 1 Large baking potato, peeled
• 1 Large sweet potato, peeled
• 2 Tablespoons olive oil
• 1 Teaspoon za'atar seasoning
• 2 Tablespoons tahini dressing (you can find my recipe here)
• 1 Tablespoon chopped parsley

Instructions

1. Add the olive oil to a large skillet. Spiralize the baking potato and add to the pan.
2. Saute on medium heat, turning often with tongs, for about 7 minutes.
3. Spiralize the sweet potato and add to the pan. Continue sauteing and turning for another 7 minutes.
4. Season with the za'atar and parsley, plate and drizzle on the tahini dressing. Serve warm.

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Note that OXO was kind enough to provide me with their spiralizer for this recipe.