Chipotle Sweet Potato Noodle Salad With Roasted Corn #dinner #healthyrecipes #corn #familycooking #noodle

I have never adored a serving of mixed greens as much as I do at this time – a plate of mixed greens whose flavor profile (chipotle meets cooked corn meets cilantro) is at supreme the focal point of my nourishment upbeat spot and whose whole surface and structure just emulates a monstrous plate of pasta. WHAAAT. Presently we're talking, kids. THIS is my sort of plate of mixed greens.

I was somewhat having a minute back some time prior where I didn't love cooking and I DID love takeout and it was somewhat strange when it was going on in light of the fact that I have a sustenance blog.

I must continue expounding on the amount I adore sustenance, and obviously I could never impart plans to you that I didn't love or really make or really eat for genuine in my actual everyday life, except it was kind of elusive the spirit of the entire cooking gig for a second there. In any case, it's everything great.

Since truly, I think the difference in pace (a week ago we request pizza, and now this week we make crisp sweet potato noodle plates of mixed greens with chipotle dressing and have a cut of hand crafted orange cake for pastry) is solid in that kind of oily pizza-is-useful for-your-spirit now and then sound way. You know what I mean, isn't that so? I lost it, I defaulted to sushi and Thai curry and pizza for half a month, and after that I discovered it once more.

Also try our recipe : Easy Aloha Pineapple Chicken #dinner #vegetarian #pineapple #easy #healthy

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

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. See notes.
Wipe the skillet out so it’s dry. Add the corn kernels and turn the heat to medium high. Toss around in the pan every few minutes until roasted-looking. See notes.
Toss the noodles, corn, cilantro, and pepitas together. Save a little of each ingredient for topping the salad if you want it to be extra pretty.
Pulse the dressing ingredients in a food processor until smooth. Taste and adjust to your liking.
Toss with the salad ingredients and you’re good to go!

Source : bit.ly/2HajApC