Sweet Potato Noodle Salad
Ingredients
Chipotle Miso Sauce
-
2
tablespoons
fresh lemon juice
-
1
tablespoon
raw cashew butter
-
1
teaspoon
light/mellow miso
-
1
teaspoon
maple syrup
-
1
canned
chipotle preserved in adobo, minced
-
1
teaspoon
adobo sauce
-
1
small clove
garlic, finely grated
-
to taste
sea salt
-
to taste
ground black pepper
-
2
tablespoons
olive oil
Salad Ingredients
-
2
medium
sweet potatoes, peeled
-
1
cup
frozen shelled edamame
-
1
big sprig
fresh basil, finely sliced
-
1
handful
sprouts (e.g., broccoli sprouts)
-
ΒΌ
cup
slivered almonds, toasted
Instructions
- Combine lemon juice, cashew butter, and miso in a bowl and mash together until smooth.
- Add maple syrup, chipotle, adobo, garlic, salt, pepper, and olive oil to the mixture and whisk until smooth.
- Spiralize the sweet potatoes into noodle-like strands and place them in a large bowl.
- Boil water in a saucepan, add edamame, and cook for 3 minutes. Drain and rinse.
- Toss sweet potato noodles with half of the sauce, half the edamame, half the basil, half the sprouts, salt, and pepper.
- Drizzle remaining sauce on top and garnish with remaining edamame, basil, sprouts, and slivered almonds. Serve immediately.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
8g
Sodium
200mg
Cholesterol
0mg
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