Tomato Sweet Potato Noodles with Roasted Artichokes and Chicken

Sweet potato “noodles” are tossed with roasted artichokes and chicken to create this flavorful, guilt-free pasta dish. 
Tomato Sweet Potato Noodles with Roasted Artichokes and Chicken - The Lemon BowlIf you love pasta but also love fitting into your skinny jeans, you are going to love today’s guest post from my friend Ali. Her blog, Inspiralized, is entirely dedicated to healthy and delicious recipes made with a spiralizer. If you aren’t familiar, it’s a handily little gadget that turns vegetables like sweet potatoes, zucchini or even beets into beautiful noodles!

To see it in action, check out this short vimeo Ali made demonstrating sweet potato noodles.  Ready for more? I thought so….


It’s that time again: the New Year! Time to make healthy resolutions and start the year off feeling light, fresh and energized.

Having said that, it’s often hard to keep those healthy eating or weight loss goals during the wintertime, as temperatures drop and we all crave warm and comforting meals, like pasta and noodle dishes.

Sweet Potato Noodles with Roasted Artichokes and Chicken - The Lemon Bowl

Luckily, vegetables can be made into noodles to replace the carb and calorie heavy wheat noodles – using a spiralizer, julienne or vegetable peeler. By replacing regular noodles with spiralized veggies, we can still enjoy the same great tastes of pasta, without breaking our New Year’s goals.
You may have heard of or even made zucchini noodles before, but zucchinis are not the only vegetables that can be made into noodles. By spiralizing different veggies, we can enjoy seasonal produce, such as carrots, beets, butternut squash, and in this case – sweet potatoes!

Sweet Potato Noodles with Chicken and Artichokes - The Lemon Bowl

The sweet potatoes in this dish absorb the savory tomato sauce and the artichokes and chicken add protein and hearty nutrients to this sweet potato pasta.
Try this recipe to keep focused and on track of your goals – or just to simply continue eating healthily in the New Year!

5.0 from 3 reviews
Tomato Sweet Potato Noodles with Roasted Artichokes and Chicken
Recipe type: Main
Serves: 2
  • 1 can quartered artichoke hearts
  • 1 boneless chicken breast
  • 1 tbsp olive oil + more to drizzle
  • 1 large garlic clove, minced
  • 1 pinch red pepper flakes (about ¼ tsp)
  • ¼ cup diced red onion
  • 1 tsp dried oregano flakes
  • 1 15oz can diced tomatoes
  • salt and pepper, to taste
  • 1 large (375g+) sweet potato, peeled and spiralized
  • freshly chopped parsley, to garnish
  1. Preheat the oven to 375 degrees. On a baking tray, lay out the artichoke hearts and drizzle with olive oil. Season with salt and pepper. Bake for 30 minutes.
  2. After 10 minutes of roasting the artichokes, place the chicken on a baking tray. Drizzle lightly with olive oil and massage into chicken skin. Season with oregano, salt and pepper.
  3. Bake the chicken and artichokes for the remaining 20 minutes. After 15 minutes, cut open the chicken breast. If the inside meat is no longer pink and juices run clear, the chicken is done. If not, cook another 5 minutes. Pull the chicken into strips and set aside, along with the artichokes.
  4. After you put the chicken into the oven, place a large skillet over medium-low heat. Add in the tbsp of olive oil. Once the oil heats, add in the garlic and red pepper flakes. Let cook for 30 seconds and then add in the red onion. Cook the onion for 2 minutes and then add in the tomatoes, oregano and season with salt and pepper.
  5. Stir to combine and then add in the sweet potato noodles. Toss everything to combine and place a lid on the skillet. Cook for 3 minutes, uncover and toss the noodles and then cook for an additional 3-5 minutes or until the sweet potato noodles have reached your desired doneness.
  6. Once the noodles are done, uncover and add in the done artichokes and chicken. Toss to combine and plate onto two bowls. Garnish with parsley and enjoy!
Nutrition Information
Serving size: ½ Platter Calories: 397 Fat: 8.2 g Saturated fat: 1 g Unsaturated fat: 7.2 g Trans fat: 0 Carbohydrates: 61.2 g Sugar: 22.5 g Sodium: 1470 mg Fiber: 13.2 g Protein: 24.4 g Cholesterol: 45 mg



  1. says

    That looks absolutely perfect as a post run dinner! I am giving this a try ASAP! I love everything in this. Will make a wonderful change to my many pasta dinners I use to fuel my training. This will make me even stronger….and even faster…thank you!

  2. says

    Yay! I love Ali’s site!! So much veggie inspiration over there and this dish is no exception…sweet potato noodles are seriously a must in my life.

  3. says

    I actually asked my husband for a spiralizer for Christmas lol. I guess I’m gonna have to go buy one so I can add this to my list of spiralizer recipes.

  4. Cindy says

    OMG….this is so delicious!!! I made mine a vegetarian dish! Can’t wait to make this again to share with my friends!


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