Chipotle Sweet Potato Noodle Salad with Roasted Corn

• Vegetarian
• Gluten free

• Produce

  • 1 cup Cilantro, fresh
  • 1 clove Garlic
  • 1 cup Greens - spinach, fresh
  • 2 Individual chipotle peppers
  • 1 Lemon or lime, Juice of
  • 1 Orange, juice of
  • 4 ears Sweet corn, off the cob cut kernels
  • 2 Sweet potatoes

• Condiments

  • 1 tsp Agave or honey

• Baking & Spices

  • 1 generous pinch Salt

• Oils & Vinegars

  • 1 Olive oil
  • 1/3 cup Olive oil

• Nuts & Seeds

  • 1/2 cup Pepitas

• Liquids

  • 3 tbsp Water

Found on pinchofyum.com

Description

Ingredients

• 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
• ½ cup pepitas
• ⅓ 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

Directions

• 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. See notes.
• Wipe the skillet out so its dry. Add the corn kernels and turn the heat to medium high. Toss around in the pan every few minutes until roasted-looking. See notes.
• 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.
• Pulse the dressing ingredients in a food processor until smooth. Taste and adjust to your liking.
• Toss with the salad ingredients and youre good to go!