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Use Your Spiralizer To Make These 4 Healthy And Delicious Meals

It's time to branch out beyond zoodles!

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Spiralizer Meals 4 Ways


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Sweet Potato Chicken Stir-Fry With Peanut Sauce

Servings: 4


2 tablespoons lime juice

2 tablespoons sesame oil

Salt, to taste

Pepper, to taste

1 pound boneless, skinless chicken breasts, cut into 1-inch cubes

¼ cup creamy peanut butter

1 tablespoon lime juice

1 tablespoon low-sodium soy sauce

1 teaspoon rice wine vinegar

1 garlic clove, minced

1 teaspoon ginger, grated

½ teaspoon red pepper flakes

¼ cup water

1 small yellow bell pepper

1 small red bell pepper

1 small green bell pepper

1 medium sweet potato

2 cups broccoli florets

½ tablespoon sesame oil

Green onions, chopped, to serve

Chopped peanuts, to serve


1. In a large bowl, mix lime juice, sesame oil, salt, and pepper.

2. Add cubed chicken to mixture and stir until completely coated.

3. Cover with plastic wrap and marinate in refrigerator for 30 minutes.

4. In a small bowl, mix together peanut butter, lime juice, soy sauce, rice wine vinegar, garlic, ginger, red pepper flakes, and water until smooth. Set aside.

5. Spiralize bell peppers and sweet potato into a large bowl.

6. Heat a large skillet or saucepan over medium-high heat and add chicken. Cook for 4-6 minutes, or until no longer pink.

7. Once cooked through, remove chicken and transfer to a bowl. Add sesame oil to the skillet. Once the oil is hot, add in the broccoli florets.

8. Cook for 2-3 minutes, then add in the spiralized vegetables and cook for 2-3 minutes.

9. Add in the chicken and peanut sauce and stir to coat.

10. Reduce heat to medium low and cook for 3-4 minutes, until sweet potato noodles are al dente.

11. Top with green onions and chopped peanuts.

12. Enjoy!

Apple And Cabbage Slaw With Herbed Salmon

Servings: 4


2 tablespoons olive oil

2 tablespoons balsamic vinegar

1 teaspoon honey

Salt, to taste

Pepper, to taste

½ head green cabbage

½ head red cabbage

1 green apple

4 1-inch thick, skin-on salmon filets

3 teaspoons olive oil

¼ cup mixed black and white sesame seeds

Salt, to taste

Pepper, to taste


1. In a medium bowl, whisk together the olive oil, vinegar, honey, salt, and pepper.

2. Spiralize green apple, red cabbage, and green cabbage then transfer to a large bowl.

3. Pour dressing over slaw and stir to combine. Chill in refrigerator until ready to serve.

4. Spread sesame seeds on a plate with 2 teaspoons of olive oil.

5. Sprinkle each filet with salt and pepper, then press flesh sides of filets in sesame seeds to coat.

6. Heat a large skillet over high heat.

7. Add remaining oil to pan then add fillets skin side down and cook for approximately 3-4 seconds.

8. Flip the fish and cook the flesh for 30 seconds to 1 minute.

9. Remove fillets from pan and allow to cool down for 1 minute.

10. Serve with slaw.

11. Enjoy!

Bánh Mì Bowl With Crispy Tofu

Servings: 2


16 ounces extra firm tofu

Salt, to taste

Pepper, to taste

½ cup low-sodium soy sauce

¼ cup rice wine vinegar

1 teaspoon sesame oil

2 cloves garlic, minced

2 tablespoons ginger, finely grated

1 large cucumber

3 small carrots

Brown rice, to serve

Cilantro, to serve

Green onions, to serve

Red cabbage, to serve

Radishes, sliced, to serve

Mint, to serve

Jalapeños, sliced, to serve

1. Preheat oven to 375˚F (190˚C).

2. Wrap tofu in an absorbent towel. Set cast-iron skillet or other heavy object on top for 15-20 minutes to remove extra moisture.

3. Unwrap tofu and cut into small cubes, then add to a medium mixing bowl and season with a pinch of salt and pepper.

4. Transfer tofu to a baking sheet and bake for about 20 minutes, or until the tofu is firm to the touch and golden brown.

5. In a medium bowl, add soy sauce, vinegar, ginger, garlic, and sesame oil, and stir to combine.

6. Spiralize the cucumber and carrots into a large bowl.

7. Transfer veggies to a bowl and assemble with tofu, brown rice, cilantro, green onions, red cabbage, radishes, mint, jalapeños, and sauce.

8. Enjoy!

Summer Squash Pasta With Roasted Red Pepper Sauce

Servings: 4-6


2 red bell peppers

½ tablespoon olive oil

2 shallots, finely chopped

4 cloves garlic, minced

1 large yellow squash

2 large zucchinis

Salt, to taste

Pepper to taste

1½ tablespoons cornstarch

Red pepper flakes, to taste

1½ cups milk

1 bunch fresh basil, roughly chopped


1. Heat oven to 500°F (260°C).

2. Quarter and deseed the red bell peppers and arrange onto a parchment paper-lined baking sheet.

3. Roast the red peppers until black and charred bits appear, about 25-30 minutes.

4. Carefully remove the red peppers from the oven and remove the charred black bits.

5. Bring a large skillet over medium heat and add olive oil.

6. Sauté shallots and garlic until golden brown and soft, about 2-3 minutes. 7.Season with salt and pepper and stir. Remove from heat and set aside.

8. Spiralize the zucchinis and yellow squash into a large bowl.

9. Transfer the roasted peppers to a blender and add salt, pepper, cornstarch, red pepper flakes, sautéed shallot and garlic, and milk. Blend on high speed until creamy. Set aside.

10. Heat a large skillet over medium heat.

11. Pour the pepper sauce in the skillet to thicken and simmer, about 2-3 minutes. 12. Reduce heat to low and continue simmering.

13. Add the spiralized veggies and stir to coat, cooking for 2-3 minutes.

14. Add basil and stir, 2-3 minutes.

15. Serve with red pepper flakes and basil.

16. Enjoy!

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