Healthy, low-carb spiralized sweet potato and chicken is spicy and flavorful made with fresh tomatoes, onions and jalapenos. 
Yay to low-carb healthy weight-loss meals!
I recently purchased a vegetable Spiralizer from amazon and have had so much spiralizing just about everything in sight. I’ve used it for potatoes, apples, zucchini, carrots, peppers and even cabbage. I’ve also made a few low-carb meals with it and all I can say is how much I am in love with it ????
Just a small warning to you all… I’ll be using it a lot more in the near future, so expect to see like one billion spiralized recipes on the blog in 2016! okay maybe I’ve over exaggerating but I hope that I’ll keep using it to incorporating healthy veggies in our meals ????
Also, If you scroll down you will notice there is a nutrition label after the recipe. This is my first post with a nutrition label and I plan to add the nutrition to more of the recipes. It shows the calories, carbs, fat, sodium, and cholesterol per serving. As you can see below this delicious sweet potato casserole is only 383 calories and 28 grams of carbs per serving!
So let’s start off the spiralizing (if that’s even a word ????) with this delicious spicy Mexican sweet potato and chicken casserole. It’s packed full of flavor from sautéed onions, garlic, tomatoes, jalapeno, and earthy spices. Preparing this yummy sauce does require a few extra steps but it’s totally worth it because it’s out of this world! It would actually make a great base for any Mexican casserole. 
After the sauce is made it’s mixed with shredded chicken and black beans.
Then poured on-top of the spiralized sweet potatoes. Topped with cheese and baked to perfection!
I hope you guys enjoy this delicious low-carb casserole as much as we did! ????
Also, please comment below and let me know if you are interested in seeing more spiralzied veggies recipes. Thanks as always!
Tex-Mex Spiralized Sweet Potato & Chicken Casserole (Healthy, Low-Carb)
Ingredients
- 2 cups cooked shredded chicken
- 1 15 oz can black beans
- 2-3 medium sweet potatoes
- 2 tablespoons olive oil
- 1 medium onion, cut into large chunks
- 3 cloves garlic, peeled
- 2-3 small tomatoes, cut into large chunks
- 1 jalapeno, cut in 4th (Serrano or chipotle peppers can be used for extra spice)
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoons taco seasoning, optional
- 1 cup shredded low-fat mozzarella cheese, cheddar or pepperjack can also be used
Instructions
- Preheat oven to 400°F.
- Spiralize sweet potatoes with the smallest noodle blade using your spiralizer ( this can also be done with a cheese grater); place sweet potatoes in a 9x13 casserole dish. This would also be a good time to prepare shredded chicken breast to cook if you don't already have cooked chicken on hand.
- Cook Spicy Salsa: Heat a medium heavy-duty pan to high heat. Add oil, onions and whole garlic. Cook for 2-3 minutes or until the onions are charred. Add tomatoes, jalapeno, and spices. Cook for another 2-3 minutes or until the tomatoes are soft. Transfer mixture to a blender (do not use food processor like I did) or use an immersion blender. Blend the mixture until it's chunky.
- Assemble: In a large bowl combine the salsa, shredded chicken, and black beans. Mix until fully combined. Pour mixture on the spiralized sweet potatoes and top with shredded cheese.
- Bake: bake for 35-40 minutes or until the cheese if fully melted and the sweet potato is soft to the touch. Serve Warm. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Sounds like something my family would enjoy. I searched for way to copy but none found. Could you add that please?
Used a can of rotel tomatoes instead of the jalapeno and fresh tomatoes, Diced the onions and didn’t bother to blend Veggies. UseD mexican cheese blend instead of mozzarella. Was fabulous!
Can I just back it all together
i cooked this last night. It was easy and delicious. But Think it was a little ovdrdone. I Had sauteed the potatoes a little bit just to soften them up and cooked it at 400 for 35 min anf the sweet potatoes turned black and the Cheese looked WaY too brown. I used a chUnky salsa i found instead of chopping up all the veggies. We served it with sour cream. Next time i will cook it at 375 and mix the sweet potatoes with the rest so they Get some of the Spices and flavorinG and maybe serve it with guacamole. Overall great recipe.
Could this be preped in advance
Yes it can!
Great recipe. I swapped out 1 sweet potato for a spiralized zucchini to add in more veggies. And added 3 t taco seasoning to give it more of a kick. This is great for gluten free friends.
Thanks for the tips, Laura! Will try it with zucchini next time.
I just bought a spiralizer, so please keep on sending out recipes. Thank you
Haven’t made this one, but on my list. Sounds fab!!
I just bought a spiralizer, so please keep on sending out recipes. Thank you
Did you peel the sweet potatoes?
Thank you for this recipe. I am eating on Weight Watchers program…not a diet anymore, and this looks delicious. My husband, thank goodness, has kept an open mind to interesting new dinners incorporating sweet potatoes and squash into main dishes rather than as a side with butter and brown sugar. I got a spiralizer and have been too intimidated to try it, well now here I go!!! Thanks again!!
I made this tonight for dinner. We loved it! The sauce was great and the casserole turned out perfect. I added some frozen corn since I didn’t have a full can of black beans. We also garnished with some plain greek yogurt (to cut the heat down for my boys – ages 5,3,2) and some chopped tomatoes. Thanks for the great dinner recipe!
Hi! Re: 1/4 tsp peppers… did you mean to type pepper, or am I chopping up a bell pepper? Thanks! Very excited to make this today! : )
That was a typo. It’s 1/2 tsp black pepper! I will fix it now.
Absolutely delicious! Used 4x the amount of cheese but was surprised how delicious the flavour was! Will be making this often. Thank you for the recipe
I am planning on making this tonight for dinner. I’m curious though, have you mixed all of the prepared ingredients including the sweet potatoes rather than having the sweet potatoes on the bottom? Thanks for sharing the recipe, it looks delicious!
Hi Amy, I left the sweet potatoes on the bottom but you can also mix them in. Enjoy!
Yummy! Looks so satisfying ♥
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