Bacon zoodles & crispy sweet potato
Prep time
Cook time
Total time
  • 1 zucchini per person
  • ½-1 rasher of bacon per person
  • ½ sweet potato per person
  • 1 Tbsp pesto of your choice
  • ½ sweet potato per person
  • extra oil for cooking - macadamia oil or coconut oil
  • S&P to taste
  1. If you want to use 1 pan, make the crispy sweet potato first then keep it warm.
  2. If you want to use 2 pans, begin the sweet potato first and make the zoodles after a minute or 2 as the zoodles take less time to cook.
  3. For the zoodles: dice bacon and pan fry then when crispy (pull out a few bits to put on the top), add the zoodles and a little extra oil and toss until cooked but not soggy (only a few minutes). Stir in about 1 tablespoon of pesto per person into the zoodles.
  4. For the crispy sweet potato: turn the sweet potato into noodles using the julienne peeler or spiralizer. If you don't have either, just use your vegetable peeler and peel strips of sweet potato. Then toss in a hot pan with oil of your choice. Stiring regularly so the crisp up but don't burn. Depending on the size of your pan, you can really only pan fry up to 1 sweet potato at a time or there will be too much in the pan and it will turn to mush! (see below)
  5. To assemble: place the zoodles on the plate, top with crispy sweet potato, sprinkle with extra bacon if you wish and even some finely chopped herbs on top would be yummy too.
Recipe by Annabel Bateman | What Annabel Cooks at