There’s an inspirational quote on our apartment wall that says, “A potato can grow quite easily on a very small plot of land.” *lopsided smiley face*. Then right below it, there’s 5 lovely looking stick figures that are supposed to represent me and my 4 other apartment-mates. Makes me chuckle, actually. I’ve actually just been glancing at that poster for the last minute or two admiring the cute artwork done by my roommate in an attempt to spice up our plain old boring white walls.
At the beginning of fall quarter, we managed to host a housewarming dinner with some of our closest friends, and in an attempt to actually make our apartment look somewhat cozy, we pulled out our Crayola markers, paint, and construction paper (wait, college students still use this kind of stuff??) and put together some “inspirational quotes” to spruce up our cozy little space.
So now, as a result, we have a cute attempt at an inspirational potato quote, some three green blobs that are supposed to represent flowers (I think?), and a long, rambling paragraph about expectations-our beautiful collection of inspiration. But honestly, however weird or strange it might seem to our visitors, I’d still consider it art and I feel like it embraces all our wonderful, weird, crazy, and unique personalities.
And it also manages to celebrate our love for potatoes. Tater tots, roasted potatoes, Japanese curry, potatoes swimming in pav bhaji, hash browns, and us (the couch potatoes). Hey, it’s all about self-love.
Okay, and now onto spiralized sweet potatoes. It’s almost like you’re eating sweet potato fries but way, way better.
Well first, because it’s not deep fried. But also, because when you’re trying to cut out simple carbs and reduce processed foods, it can sometimes be a struggle to stay full when your diet consists mostly of fruits and vegetables. But for health reasons, I have to be really strict and stay away from carbs like breads (ughh…), pizzas (don’t do this to me), and pastas (WHY). Doctor’s instructions. So anyways, I try to fill myself up with more complex carbs, which usually just leaves me with potatoes. So potatoes it is.
Tossed it with some kale, onions, salmon, bell peppers, mushrooms, and some leftover salmon. And if those vegetables look familiar, it’s probably because of this tuna omelette, but also because they’re just a staple in my fridge.
- 1 sweet potato, peeled and spiralized
- 1/2 onion, chopped
- 1/2 bell pepper, chopped
- 5 mushrooms, sliced
- 1 salmon fillet, seasoned and baked
- 1 cup kale
- 1 clove garlic
- 1 egg
- Olive oil/coconut oil
- Salt and pepper, to taste
- Garlic powder
- Spiralize sweet potato into thin noodles.
- Coat lightly with olive oil, sprinkle with salt and pepper.
- Bake at 450 °F for 8 minutes.
- Heat oil in frying pan over medium heat.
- Cook onions and bell peppers for 1-2 minutes, or until tender.
- Mix in mushrooms and cook for 1 more minute.
- Stir fry sweet potato noodles for 3 more minutes after they are done baking.
- Add in garlic, kale and salmon. (A couple of spoonfuls of water may be used to help kale leaves wilt.)
- Season with salt, pepper, garlic powder, and additional spices if necessary.
- Top with cooked egg.