Description
Chipotle Sweet Potato Noodle Salad with Roasted Corn is a vibrant, flavorful dish that combines sweet potato noodles, crunchy zucchini, and smoky roasted corn, all tossed in a zesty chipotle dressing. This colorful salad is perfect for any occasion, from summer picnics to cozy dinners. Packed with fresh ingredients and a delightful kick, it’s sure to impress family and friends while being easy to prepare.
Ingredients
Scale
- 2 medium sweet potatoes (about 400g), spiralized
- 1 medium zucchini (about 200g), spiralized
- 1 cup roasted corn (fresh or frozen)
- 1/4 cup red onion, thinly sliced
- 2 chipotle peppers in adobo sauce, minced
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- 2 tbsp extra virgin olive oil
- Salt & pepper to taste
- 1/4 cup feta cheese (optional)
Instructions
- Preheat the oven to 425°F (220°C). Spread corn on a baking sheet and roast for about 15 minutes until golden brown.
- Peel and spiralize the sweet potatoes and zucchini into noodle shapes.
- In a bowl, whisk together lime juice, olive oil, minced chipotle peppers, salt, and pepper.
- In a large mixing bowl, combine sweet potato noodles, zucchini noodles, roasted corn, red onion slices, and cilantro. Pour the dressing over the salad and toss to coat.
- If using feta cheese, sprinkle it over the top and gently fold it into the salad.
- Serve immediately or let it sit for at least 10 minutes to enhance flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 220
- Sugar: 6g
- Sodium: 210mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 5mg