Chipotle Sweet Potato Noodle Salad With Roasted Corn
Prep
10m
·
Cook
5m
·
Total
15m
About This Recipe
This Chipotle Sweet Potato Noodle Salad with roasted corn is a spicy and flavorful dish. Spiralized sweet potatoes, roasted corn, fresh cilantro and greens, and crunchy pepitas are tossed in a zesty chipotle dressing. The perfect combination of sweet, spicy, and savory in every bite.
Ingredients
(Servings:
4)
Scale
Convert
For The Sweet Potato Noodle Salad
For The Chipotle Dressing
Steps
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Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
-
Calories440kcal22%
-
Fat25g38%
-
Saturated Fat4g20%
-
Carbohydrates45g15%
-
Fiber7g28%
-
Sugar15g30%
-
Protein10g20%
-
Cholesterol0mg0%
-
Sodium350mg14%
Percent Daily Values are based on a 2,000 calorie diet.
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.
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.
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