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BBQ Sweet Potato Noodle Buns with Smoked Mozzarella
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I am obsessed with this sweet potato noodle buns recipe since I saw it on Inspirilized.com and made it the other night – it is AMAZING. Sweet potato, BBQ sauce, black beans, sweet corn, smoked mozzarella… need I say more. Using smoked mozzarella was a first for me but so yummy. I just added some smoked paprika to some grated mozzarella. There is a little prep to this recipe but I promise you, it is so worth it. I will be doubling the recipe so I will have leftovers the next time I make these, and it will be soon.
BBQ Sweet Potato Noodle Buns with Smoked Mozzarella
Prep time: Cook time: Total time: Makes: 4 buns
Ingredients
For the buns:
- 2 teaspoons extra virgin olive oil
- 1 large sweet potato, peeled, Blade D
- salt and pepper, to taste
- ¼ teaspoon garlic powder
- 2 medium eggs, beaten
- 1 tablespoons olive oil
- 4 tablespoons a sweet and tangy barbecue sauce (find a healthy one that contains no refined sugar, is dairy free and gluten free)
- ½ cup grated smoked mozzarella cheese (mix ½ cup regular mozzarella cheese with ½ teaspoon smoked paprika) Dairy-free, omit or use a dairy-free cheese.
- 4 black olives, quartered
- 4 avocado slices
For the black bean mixture:
- 1 teaspoon extra virgin olive oil
- ¼ cup organic sweet corn (I used frozen and let it thaw first)
- ¼ cup canned black beans, rinsed
- 1 small roma tomato, seeded and diced
- ¼ teaspoon chili powder
- 1 pinch ground cumin
- 1 pinch dried oregano
Instructions
- Preheat the oven to 400 degrees.
- Heat the oil in a large nonstick skillet (I used my cast iron skillet) over medium heat and coat with a little cooking spray. Add in the sweet potato noodles and season with salt, pepper, and garlic powder. Cover and cook, uncovering to toss occasionally, for 5-7 minutes or until noodles are softened and lightly browned.
- Transfer the cooked sweet potato noodles in a medium bowl, allow to cool for 1-2 minutes, then add in the eggs. Toss to coat.
- Fill four 6-ounce ramekins halfway with the noodles. Cover each with a piece of foil or parchment paper and push it so that it’s directly touching the noodles. Place a can or similar heavy item over the foil and press firmly to compress. Refrigerate at least 15 minutes so that the noodles set.
- While the buns set in the refrigerator, prepare the black bean mixture. Heat the oil in a large skillet over medium-high heat. Once oil is shimmering, add the corn, black beans, tomato, chili powder, cumin, oregano and cook for 5 minutes or until everything is heated through. Set the mixture aside in a bowl.
- When noodles have set, heat 1 tablespoon of olive oil in the same skillet used to cook the bean mixture. Once the oil is shimmering, add in all of the sweet potato buns, flipping each ramekin over the skillet and patting the bottom until the bun falls out.
- Cook for 5 minutes or until noodles set, being sure to push in any stray noodles. Then, carefully flip and cook another 5 minutes or until the bun is completely set and browned, flattening with the back of the spatula.
- While buns cook, line a small baking sheet with parchment paper. Once the buns are done, transfer them to a baking sheet and spread at least two inches apart. Smear each bun with about 1 tablespoon of the barbecue sauce. Top with black bean mixture and then top with about 2 tablespoons of cheese per bun. Place in the oven and let cook for 5 minutes or until cheese melts.
- Immediately serve topped with black olives, an avocado slice and some fresh cilantro.
Enjoy!
