Chipotle Sweet Potato Noodle Salad

Ingredients

• Olive oil

  Salad or cooking

  6 tbsp or 81g

• Sweet potato

  Raw, unprepared

  2 sweetpotato, 5" long or 260g

• Corn

  Sweet, yellow, raw

  4 cup or 580g

• Fresh cilantro

  Coriander leaves, raw

  1 cup or 16g

• Spinach

  Raw

  1 cup or 30g

• Pumpkin and squash seeds

  Seeds, whole, roasted, without salt

  ½ cup or 32g

• Water

  Plain, clean water

  3 tbsp or 44g

• Chipotle Peppers, in Adobo Sauce

  in Adobo Sauce, La Costena

  2 peppers w or 23g

• Garlic

  Raw

  1 clove or 3g

• Honey

  1 tsp or 7g

• Orange juice, raw

  1 fruit yields or 86g

• Lime juice

  Raw

  1 lime yields or 44g

• Salt

  Table

  1 dash or 0.4g

Directions

1. Heat one-sixth of the olive oil in a skillet over medium heat. Add the sweet potato noodles and sauté for 1-2 minutes until softened.
2. Wipe the skillet clean. Add the corn kernels and increase the heat to medium-high. Stir occasionally until the corn is roasted.
3. In a large bowl, combine the sweet potato noodles, roasted corn, cilantro, and pepitas.
4. Blend the remaining olive oil, water, chipotle peppers, garlic, honey, orange juice, lime juice, and a pinch of salt in a food processor until smooth. Adjust seasoning to taste.
5. Toss the salad with the dressing and serve immediately.

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