More Vegetables You Can Spiralise

More Vegetables You Can Spiralise

A spiraliser is one of those kitchen tools that can really amp up your meals. In just a few moves, you can turn a boring dinner into something creative and fun. For BBG mums, spiralising can be a great way to get kids to eat their veggies!

If you bought a spiraliser but don’t really know how to use it, you’re in luck! I’ve got some great suggestions for vegetables (besides zucchini) that you can spiralise. 

Sweet potato

These are fantastic for spiralising! Sweet potato is packed full of fibre, so it is really filling. To spiralise a sweet potato, peel it first to remove the outer skin. Once peeled, use the thicker blade to create beautiful long strands of sweet potato. To cook, either toss in a pan on high heat or roast them in the oven for 10-15 minutes.  

Spiralised sweet potato is perfect in a stir-fry or curry, or use the ribbons instead of pasta. 


Yes, it sounds a bit strange, but hear me out! The stems of broccoli (once you have removed the florets and used them) can be put through your spiraliser and then added to stir-fry. You can also steam the spiralised stems (which takes around 10 minutes) and add them to your plate as an extra serving of greens. 


Just like zucchini, cucumber is perfectly made for the spiraliser. Try using cucumber spirals as the base for your salad. Top them with a zesty dressing, some avocado, capsicum, sesame seeds and cooked edamame beans. You now have a side dish for grilled chicken, ready in just a few minutes! 

Try adding ribbons of cucumber to a glass of water with some mint and slices of lemon for your very own ‘spa’ water. 


If you’re making a healthy coleslaw, a spiraliser makes shredding cabbage so fast! Use the blade that creates wide ribbons (the blade will vary depending on the type of spiraliser you own). Take the outer leaves off the cabbage and place the bottom of the cabbage (where the core has been) onto the teeth. Once the cabbage is shredded, you can steam or saute it, or even eat it raw. 

Shredded cabbage will keep in the fridge for a few days if you store it in an airtight container. If you have a meal prep routine, shredding some cabbage at the start of the week means you have plenty for meals. I also recommend adding some of the shredded cabbage to rice paper rolls or wraps!   


Peel the beetroot and then chop both ends off before spiralising. Once you have the noodles or shredded beetroot (depending on the blade), it can be roasted, sauteed or eaten raw. Beet noodles are awesome mixed with carrots, tomatoes and a tiny bit of feta cheese for a tasty salad. 

One thing I need to warn you about, girls — beetroot is messy to spiralise. It might be helpful to lay down some paper towel before you start, then wash the spiraliser straight after using it to stop it from staining. 

Another tip I can give you: if you have a smaller, hand-held spiraliser, try chopping some of the larger vegetables into pieces to make it easier to use.

Using a spiraliser on different types of vegetables is a great way to get your recommended daily serves of veggies. Try adding some of these veggie noodles to your dishes, it’s an easy way to mix up your meals, and make them a little bit more exciting. For those nights when you need something quick and easy, the spiraliser is your new best friend!

Love, Kayla xx

* Results may vary. Strict adherence to the nutrition and exercise guide are required for best results.