SWEET POTATO NOODLE SALAD WITH SRIRACHA LIME PEANUT SAUCE
User Reviews
5
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Prep Time
15 mins
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Cook Time
7 mins
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Total Time
22 mins
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Servings
2 servings
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Calories
649 kcal
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Course
Main Course, Salad
SWEET POTATO NOODLE SALAD WITH SRIRACHA LIME PEANUT SAUCE
Description
SWEET POTATO NOODLE SALAD WITH SRIRACHA LIME PEANUT SAUCE combines spiralized sweet potato noodles sautéed in coconut oil alongside chickpeas until tender but not mushy. The noodles offer a mild sweetness and a pleasing, pliable texture that mimics pasta. The dressing is a smooth peanut sauce made by whisking natural creamy peanut butter with lime juice, sriracha for heat, and water to adjust consistency. Fresh basil is folded into the salad to add herbaceous notes, and an extra squeeze of lime juice and zest on top boosts brightness and aroma.
The sauce coats both the noodles and chickpeas thoroughly, creating a creamy yet slightly spicy salad with a tropical twist from the coconut oil and lime. The salad works well as a light main course or a flavorful side dish, especially suited for warmer weather or as a make-ahead lunch.
Adjust the spiciness by reducing sriracha if sensitive to heat, and cut calories by parboiling noodles instead of sautéing when preferred. The salad can be enjoyed straight after preparation or chilled for a refreshing texture. Coconut oil imparts a subtle flavor, but it can be omitted or substituted if desired.
Ingredients
- 1 sweet potato peeled and spiralized, large
- 15 ounce chickpeas drained and rinsed well
- 1 tablespoon coconut oil see note
- salt to taste
- black pepper to taste
For the Sauce
- 3 tablespoon peanut butter we recommend natural and creamy
- 1 tablespoon sriracha see note
- lime juice from one
- 3 to 4 tablespoon water
- ½ cup basil coarsely chopped, fresh
Toppings
- lime juice
- lime zest
Instructions
- Heat the 1 tablespoon coconut oil in a large skillet on medium heat and add the spiralized sweet potato and chickpeas. Stir to coat in the oil and cook until the potato softens to the consistency of noodles. They should be soft and malleable, not mushy. Remove from the pan and put in a large bowl and refrigerate while you make the sauce.
For the Sauce
- Whisk the 3 tablespoon peanut butter, 1 tablespoon sriracha (see note), lime juice, and 3 to 4 tablespoon water until the ingredients are smooth and thin enough to pour over the sweet potato and chickpeas. If you prefer a thin sauce add more water but taste to make sure it isn’t too diluted. If it’s lacking flavor add more lime juice and/or sriracha.
- Toss the sauce and the sweet potato and chickpeas until the sauce is completely covering the salad. Toss in the fresh basil. Squeeze a bit of lime juice and grate lime zest on top for extra flavor.
- Enjoy!
Notes
- To reduce calories, briefly parboil the noodles in boiling water for 30 seconds instead of sautéing in coconut oil.
- Adjust sriracha quantity in the sauce to your tolerance for spiciness; start with half a teaspoon if sensitive and increase as preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 649 kcal
% Daily Value*
| Serving | 8oz | |
| Calories | 649kcal | 32% |
| Carbohydrates | 86g | 29% |
| Protein | 27g | 54% |
| Fat | 25g | 38% |
| Saturated Fat | 9g | 45% |
| Sodium | 360mg | 15% |
| Potassium | 1173mg | 25% |
| Fiber | 21g | 84% |
| Sugar | 17g | 34% |
| Vitamin A | 16405IU | 328% |
| Vitamin C | 11mg | 12% |
| Calcium | 159mg | 16% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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