Spiralized vegetables make excellent noodles, stir-fry ingredients and colorful side dishes—and if you have a spiralizer, chances are you’re already a whiz at some of those. But there are plenty of other ways you can put your spiralizer to use. Whether you’re creating new versions of your favorite comfort foods or mixing spiralized veggies into your baked goods, a spiralizer opens up all kinds of creative recipes to try.
Here are 5 unique spiralized vegetable recipes for breakfast, lunch or dinner.
Add extra flavor and color, not to mention a nutritional boost, to your waffle brunch by working spiralized veggies into the recipe. You can go the savory route and use potatoes or zucchini, or stick to the classic sweet waffle and put those sweet potatoes to use. Making a vegetable waffle is simple: Just use a spiralizer to make the noodles, then soften them by sauteing them in olive oil over medium-low heat for about seven minutes. Then crack an egg into a bowl, stir in the spiralized veggies, and cook the batter in your waffle iron as you usually would. By the way, these waffles can work wonders with kids, especially if they don’t love zucchini or other veggies.
Bump up the flavor in your next rice dish by making the “grains” with plantains instead. How? Start with a plantain that’s still green rather than ripe, so it’s easier to work with. Once you’ve spiralized it, mince the strips with a knife. Then stir-fry diced onions in olive oil over medium-high heat, add the plantain “rice,” and stir in a raw whisked egg along with any other ingredients you like in your fried rice. Season with soy sauce and hot sauce or other favorite stir-fry condiments.
Potato Burger Buns
It’s easy to make bread-free burger buns that don’t skimp on flavor. Enter the spiralized potato bun. You can use either potatoes or sweet potatoes to make these. The first part of the process is similar to making waffles: Spiralize the veggies first, sauté them for about seven minutes, then crack an egg into a bowl and stir in the veggies. Season with salt and pepper, then shape the mixture into circles by pouring it into ramekins or shallow glasses, covering them with foil or plastic wrap, and weighing each down with a full can of soup, jelly jar or similarly weighty pantry item. After 30 to 60 minutes in the fridge, turn the contents of each “bun” into a pan lined with olive oil over medium high heat, and brown for a few minutes on each side. Now you’re ready to top them with your burgers or your favorite sandwich ingredients.
Shredded ingredients find their way into all kinds of classic baked goods, from carrot cake to zucchini bread and beyond. When you use a spiralizer to “shred,” the recipe gets faster, less messy and a lot more fun. Want to make carrot or apple muffins, for example? Instead of shredding the fruits or veggies, try spiralizing them. Then simply stir the ingredients into your most-loved muffin recipe.
One of the most delicious ways of using spiralized vegetables is to make pizza. You can create a flavorful, nutritious pizza crust with riced cauliflower, using a spiralizer instead of a food processor to rice the cauliflower. Or make a roasted vegetable pizza with a more traditional crust, and use a spiralizer to create a topping of zucchini, summer squash or any other veggies you’d like to add.
Keep spiralized veggies on hand for easier meal prep by storing them in tightly sealed containers, and if you don’t need to spiralize an entire vegetable, store the rest in a produce saver. Check out the blog for more ideas on how to use spiralized seasonal veggies in recipes.