Sweet Potato “Pasta” Salad with Garlic Basil Dressing

• Vegan
• Gluten free

• Produce

  • 2 cups Basil, packed fresh leaves
  • 1/4 cup Cherry tomatoes
  • 1 tsp Garlic
  • 1/2 Lemon, Juice of large
  • 2 Sweet potatoes, small
  • 1 Zucchini, large

• Baking & Spices

  • 3 tbsp Nutritional yeast
  • 1 Pinch Salt and pepper

• Oils & Vinegars

  • 1 tbsp Coconut oil
  • 2 tbsp Olive oil

• Liquids

  • 1 Water to thin out

Found on kimberlysnyder.com

Ingredients

• 2 small sweet potatoes, peeled
• 1 large zucchini
• 1 tablespoons coconut oil
• ¼ cup cherry tomatoes
• Garlic basil dressing:
• 2 cups packed fresh basil leaves
• 1 teaspoon minced garlic
• 2 tablespoons olive oil
• 3 tablespoons nutritional yeast (you can add more if even more “cheesy” flavor is desired)
• Juice of ½ large lemon (to taste)
• Pinch of salt and pepper
• water to thin out, if needed

Directions

• Spiralize the sweet potatoes and zucchini on small spaghetti setting. Cook sweet potatoes in coconut oil in a saute pan over medium heat until tender (about 10 minutes). Add zucchini and cook until just softened (about 3-4 minutes). Remove to a mixing bowl.
• Make garlic basil dressing: combine basil, garlic, olive oil, nutritional yeast, lemon juice, salt and pepper in a food processor or blender. Blend until well-combined. Taste and adjust seasoning if necessary.
• Toss sweet potato mixture in dressing. Serve immediately. If serving later hold dressing separate and mix just before serving.