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 seed kernels

  Seeds, dried

  ½ cup or 65g

• 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

  ⅓ cup or 83g

• Lime juice

  Raw

  1 lime yields or 44g

• Salt

  Table

  1 dash or 0.4g

Directions

1. Heat about 1 tablespoon of the olive oil in a large skillet over medium heat. Add the spiralized sweet potato and sauté, tossing, until slightly tender with a bit of bite, 1–2 minutes. Transfer to a large bowl.
2. Return the skillet to medium-high heat and add the corn to the dry pan. Cook, stirring occasionally, until lightly charred in spots and crisp-tender, 3–5 minutes. Let cool briefly.
3. Add the roasted corn, cilantro, spinach, and pepitas to the bowl with the sweet potato noodles and toss to combine.
4. In a food processor, blend the remaining olive oil, water, chipotle peppers, garlic, honey, orange juice, lime juice, and a pinch of salt until smooth. Taste and adjust salt or sweetness as needed.
5. Pour the dressing over the salad and toss gently to coat. Serve right away for best texture.