Spiralized veggies like sweet potatoes, zucchini and carrots are popping up everywhere this spring. You can even purchase them pre-packaged at your local grocery store now! I only suggest you do that if you’re not ready to commit to purchasing your very own spiralizer yet because those pre-packaged veggies are marked up like CRAZY, and a good spiralizer will only cost you less than $40. I suggest you invest in one because once you make this sweet potato spiralized recipe — you will become obsessed.
Now that spring is here, I’m on the hunt for side dishes that will go great with all of the burgers I plan on barbecuing this summer. So much barbecuing is going to happen, and my goal is to get legit good at it. The BBQ is something that I have often given complete control of to the nearest, most convenient male.
That’s going to change this summer. I’m going to create the most boss mushroom burger you’ve ever had, and I’m going to share it on this blog. You’d better believe.
The point of that rant about barbecuing, is that this salad, while it stands very well alone… would taste so good with a mushroom burger, or maybe a bison burger. I’ll report back to you in July.
Anyway, this spiralized sweet potato salad has serious chipotle vibes and is insanely filling. If you are new to spiralizing, my biggest tip to you is to not buy one of those giant sweet potatoes that they sell at Superstore. That was my first mistake when experimenting with my spiralizer. Those sweet potatoes are serious mutants that wont fit on the spiralizer, and cutting them up into more manageable pieces doesn’t work either.
Instead, you’re going to want to buy normal sized sweet potatoes. That will solve 100% of the potential problems you could run into when making this recipe.
- 2 medium sized sweet potatoes, spiralized
- 3-4 ears of corn with the kernels cut off the cob
- 1/2 cup of chopped cilantro
- 1 cup of micro greens (or arugula or spinach) I actually used pea shoots for this version
- 1/2 cup of pumpkin seeds
- 1/3 cup of olive oil
- 3 Tbsp of water
- 2 Tbsp of chilli powder
- 1 clove of garlic
- 1 tablespoon of honey (or could sub with maple syrup if you are out of honey)
- the juice of one orange
- the juice of one lemon
- salt to taste
- Heat 1 Tbsp of olive oil in a large skillet over medium heat
- Add the spiralized sweet potato and toss occasionally for about 5 minutes. You want the potatoes to be inbetween crunchy and soft.
- Once cooked, set the sweet potato aside and add corn to the skillet
- Cook until the corn looks roasted
- Toss together the sweet potato, corn, cilantro and pumpkin seeds together
- Toss the rest of the ingredients into a blender or food processor and pulse until smooth
- Add the dressing to your salad
- Don't use giant sweet potatoes. Your spiralizer will hate you.
Did you make this recipe?
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