Description
Experience a burst of flavors with the Chipotle Sweet Potato Noodle Salad featuring roasted corn. This vibrant dish combines creamy sweet potatoes and zoodles (zucchini noodles) tossed in a zesty chipotle dressing, creating a unique salad perfect for any occasion. Whether you serve it at a summer gathering or enjoy it as a nutritious lunch, this salad is sure to impress even the pickiest eaters.
Ingredients
Scale
- 2 medium sweet potatoes, spiralized
- 2 medium zucchinis, spiralized
- 1 cup corn kernels (fresh or frozen)
- 1 tsp chipotle powder
- 2 tbsp extra virgin olive oil
- Juice of 1 lime
- ¼ cup fresh cilantro, chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Spread corn on a baking sheet and roast for 15-20 minutes until golden brown.
- While the corn roasts, spiralize the sweet potatoes and zucchinis; keep them separate.
- In a small bowl, whisk together olive oil, lime juice, chipotle powder, salt, and pepper.
- In a large bowl, combine spiralized sweet potatoes and zucchini with roasted corn. Drizzle dressing over the top.
- Gently toss until everything is well coated. Garnish with chopped cilantro. Serve immediately or chill for 30 minutes for enhanced flavors.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Roasting/Spiralizing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (250g)
- Calories: 210
- Sugar: 7g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 0mg