Chipotle Sweet Potato Noodle Salad with Roasted Corn

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
• 1/2 cup pepitas
• 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

Steps

1. 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. See notes.

2. 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. See notes.

3. 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. 4

   Pulse the dressing ingredients in a food processor until smooth. Taste and adjust to your liking.

5. 5

   Toss with the salad ingredients and you’re good to go!