Potato Noodle Salad (with Turmeric Tahini Dressing!)
A quick and healthy recipe for a warm ‘pasta’ salad that uses spiralized sweet potatoes as the noodles. This vibrant, one-pan vegan dish features sautéed sweet potato noodles tossed with turmeric for color and earthy flavor. The warm noodles are then combined with fresh spinach, which wilts from the residual heat, along with protein-rich chickpeas and a crunch of crushed pistachios.
Ingredients
- 2 medium sweet potatoes
- 1 Tbsp olive oil
- 1/2 tsp turmeric
- 3 cups fresh spinach
- 1 cup canned chickpeas, rinsed and drained
- 1 Tbsp crushed pistachios
- Salt and pepper to taste
- 1-2 tablespoons water (if needed)
Instructions
- Peel the sweet potatoes and use a spiralizer to create ‘noodles.’
- Heat the olive oil in a large skillet over medium heat. Add the sweet potato noodles and sauté for about 5-6 minutes, until they become tender. If the noodles seem dry or are sticking, add a tablespoon or two of water to the pan to help them steam and soften.
- Add the turmeric, salt, and pepper to the skillet and toss to coat the sweet potato noodles evenly.
- Remove the skillet from the heat. Add the fresh spinach, chickpeas, and crushed pistachios to the hot noodles.
- Toss everything together until the spinach has wilted.
- Serve the warm salad immediately.
Notes
- This is an extremely quick, one-pan meal that is perfect for a healthy lunch or light dinner.
- Using a spiralizer is the key to creating the ‘pasta’ from the sweet potatoes. If you don’t have one, you can also use a julienne peeler.
- The spinach is added at the very end and wilts from the residual heat of the dish, which prevents it from becoming overcooked.
Find it online: https://www.eatswithsoul.com/potato-noodle-salad/