This was my first ever recipe using spiralized sweet potato and OH MY DELICIOUSNESS! I’ve been hooked on this ever since. I had done spiralized zucchini, carrots and cucumber but I’m 100% sold on sweet potato “noodles”. I also have a ridiculous love for spicy food. Like the hottest of the hot spicy. Don’t be alarmed though this recipe isn’t on that level, but it does have a good heat from the chipotle chilies in adobo sauce. I love pairing this with fresh peppery arugula and a lot of fresh cilantro! Yum… now I’m craving this.
Chipotle Spiralized Sweet Potato Noodle Salad
Recipe Type: Entree
Cuisine: Vegan
Author:
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
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- FOR THE SWEET POTATO NOODLE
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- SALAD:
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- Coconut Oil
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- 2 sweet potatoes, spiralized
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- 2-4 ears sweet corn, kernels from cobb
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- 1 cup chopped fresh cilantro
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- 1 cup fresh arugula
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- ½ cup toasted pepitas
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- FOR THE CHIPOTLE DRESSING:
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- ⅓ cup olive oil
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- 3 tablespoons water
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- 2-3 individual chipotle peppers, canned in
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- adobo sauce
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- 1 clove garlic
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- 1 teaspoon honey
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- juice of one orange
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- juice and zest of one lime
- generous pinch of salt
Instructions
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- Heat a little bit of olive oil in a skillet over medium heat. Add the sweet potato noodles and toss for about 5 minutes or until visibly softened but careful to not overcook.
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- Wipe the skillet out so it’s dry. Add the corn kernels and turn the heat to medium high. Toss around in the pan every few minutes until roasted.
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- Toss the noodles, corn, cilantro, and pepitas together. Save a little of each ingredient for topping the salad if you want it to be extra pretty.
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- Pulse the dressing ingredients in a food processor until smooth. Taste and adjust to your liking.
- Toss with the salad ingredients and you’re good to go!
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