Chipotle Sweet Potato Noodle Salad with Roasted Corn
Total Time
15 minutes
Prep Time
10 mins
Cook Time
5 mins
Rating
4.9 out of 5 stars
(66)
Ingredients
4 servings
- FOR THE SWEET POTATO NOODLE SALAD:
- olive oil
- 2 sweet potatoes, spiralized
- 4 ears sweet corn (kernels cut off the cob)
- 1 cup chopped fresh cilantro
- 1 cup chopped fresh greens – spinach, micro greens, arugula, whatever
- 1/2 cup pepitas
- FOR THE CHIPOTLE DRESSING:
- 1/3 cup olive oil
- 3 tablespoons water
- 2 individual chipotle peppers, canned in adobo sauce
- 1 clove garlic
- 1 teaspoon agave or honey
- juice of one orange
- juice of one lemon or lime
- generous pinch of salt
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Preparation
Chef’s notes
If going sugar free is important to you, you can sub in chili powder to taste for the chipotle peppers.
For cooking the sweet potato noodles:
you’ll notice a visible texture change when they’re ready – they just sort of relax into the pan instead of being so stiff. You don’t want them to be overly mushy but you also don’t want them to be rock hard and crunchy. Somewhere in between is perfect. For me, 5-ish minutes was about right.
For cooking the corn:
this can do a number on your skillet, so make sure you’re using a high-quality pan – either nonstick or a really well seasoned cast iron. The idea is to DRY roast them without oil or butter. They don’t get as browned and roasty if you have to put butter or oil in the pan. Also, the less frequently you stir, the more browned they’ll get. I used a nonstick and the bottom of the pan got a little brown but washed out very easily.