Healthy Sweet Potato Noodle Salad
User Reviews
5
Healthy Sweet Potato Noodle Salad
Description
The Healthy Sweet Potato Noodle Salad features sweet potato noodles tossed in spices like cinnamon, paprika, cumin, and coriander then baked until tender with slightly crisped edges. This base delivers a flavorful, textured element. Accompanying the noodles is a lightly mashed chickpea paste mixed with tahini, apple cider vinegar, and olive oil, providing a creamy, tangy spread with some bite. Fresh rocket leaves add a peppery green note, while the addition of pomegranate seeds gives bursts of sweetness and acidity. Avocado spooned on top provides richness, balanced by crunchy sunflower seeds and a squeeze of lemon juice for brightness.
Baked gently, the noodles maintain a pleasant firmness without sogginess. The combination of spices suggests a mildly warm flavor profile. This salad assembles quickly once all elements are prepared and is best eaten soon after mixing to keep textures distinct.
It makes a good choice for a packed lunch or a light meal. The salad stores well for up to two days refrigerated and retains its texture if kept separate from dressings until serving.
Ingredients
For the sweet potato noodles:
- 1 sweet potato medium
- 2 tablespoons olive oil
- 1/2 teaspoon Coriander
- 1/4 teaspoon cinnamon
- 1/4 teaspoon paprika
- 1/4 teaspoon cumin
- salt to taste
- black pepper to taste
For the chickpea paste:
- 1 g (14 oz) tin chickpeas drained and rinsed
- 1 tablespoon tahini
- 1 tablespoon apple cider vinegar
- 2 tablespoon olive oil
- salt to taste
- black pepper to taste
For the salad:
- 6 handfuls rocket
- 1 handful pomegranate seeds
- 1 avocado
- 2 tablespoons sunflower seeds
- 2 tablespoons lemon juice
Instructions
MAKE THE SWEET POTATO NOODLES:
- Preheat the oven to 180 degrees. Peel the sweet potato and turn into noodles either by using a spiralizer or cutting into thin strips with a knife. Place the sweet potato noodles on a baking tray with the olive oil, cinnamon, paprika, cumin, dried coriander, salt and pepper. Mix well and bake in oven for 10-15 minutes, until tender and a little crisp. Take them out halfway through to mix around so that they bake evenly.
MAKE THE CHICKPEA PASTE:
- Place the chickpeas and all other ingredients in a flat-bottomed bowl and mash with a fork. Leave the chickpeas a little chunky for texture.
MAKE THE SALAD:
- Once the sweet potato noodles are out of the oven, place them in a bowl with the rocket, pomegranate seeds and spoonfuls of the chickpea paste. Cut the avocado in half and remove the stone. Use a teaspoon to scoop out little spoonfuls and arrange on top of the salad. Top with sunflower seeds and squeeze over a little lemon juice. Best enjoyed immediately!
Notes
- Store any leftovers in an airtight container in the refrigerator and consume within 2 days for the best texture and flavor.
- This salad is convenient to pack for lunches, making it a good option for on-the-go meals.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 535 kcal
% Daily Value*
| Calories | 535kcal | 27% |
| Carbohydrates | 16g | 5% |
| Protein | 7g | 14% |
| Fat | 52g | 80% |
| Saturated Fat | 7g | 35% |
| Sodium | 29mg | 1% |
| Potassium | 808mg | 17% |
| Fiber | 9g | 36% |
| Sugar | 3g | 6% |
| Vitamin A | 1694IU | 34% |
| Vitamin C | 25mg | 28% |
| Calcium | 126mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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