Here is your new favorite meal of the week. This chipotle sweet potato noodle salad with roasted corn will surely fill you up- & it can be prepares in less than 20 minutes! The colorful blend of vegetables creates a colorful, great tasting meal that has the perfect kick to it. (see below for nutrition facts)

Ingredients

for the sweet potato noodle salad:

• 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

for the chipotle dressing:

• 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

Instructions

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.
2. Wipe the skillet out so it’s dry. Add the corn kernels & turn the heat to medium high. Toss around in the pan every few minutes until roasted.
3. Toss the noodles, corn, cilantro, & pepitas together.
4. Pulse the dressing ingredients in a food processor until smooth. Taste & adjust to your liking.

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

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