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Chipotle Sweet Potato Noodle Salad With Roasted Corn
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Prep Time
10m
Cook Time
5m
Total Time
15m
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:
Scale
0.25
0.5
1
2
3
4
5
6
For The Sweet Potato Noodle Salad
For The Chipotle Dressing
Steps
1
Heat a little bit of olive oil in a skillet over medium heat. Add the sweet potato noodles and toss for a minute or two until softened.
2
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-looking.
3
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.
4
Pulse the dressing ingredients in a food processor until smooth. Taste and adjust to your liking.
5
Toss with the salad ingredients and you’re good to go!
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.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories540kcal27%
-
Fat34g1%
-
Saturated Fat5g0%
-
Carbohydrates59g2%
-
Fiber9g0%
-
Sugar10g0%
-
Protein9g0%
-
Cholesterol0mg0%
-
Sodium144mg7%
Percent Daily Values are based on a 2,000 calorie diet.