Sweet Potato Noodle Salad with Chipotle Miso Sauce


Sugary Food Potato Noodle Salad with Chipotle Miso Sauce

This sweet potato noodle salad with velvety chipotle miso sauce is a fast, vegan, very healthy, and naturally grain-free meal. Tossed with edamame for protein and toasted almonds for crunch, this is a tasty and special salad that comes together in thirty minutes.

An overhead shot of ingredients for a chipotle miso sauce

A 3/4 angle shot of a sweet potato being peeled and the peels/peeler are nearby.

Image shows a sprialized piece of sweet potato dangling from overhead.

When we were on trip just recently, Mark and I consumed at this one contemporary hippie-dip café a couple times. They had fresh juice, lots of thoughtful, all-vegetarian/vegan choices, a noticeable Lionel Richie decoration style, and it didn’t smell like wheatgrass in the smallest. You in fact felt kinda cool remaining in there. I like that this experience is ending up being more typical with health-conscious dining establishments (as health-conscious dining establishments themselves end up being more typical yay!).

Anyhow, the one night that we went there for supper, I began with a velvety chickpea soup that was garnished with confit lemon and smoky paprika. It had a hot hummus ambiance, however in such a way that I actually took pleasure in. Mark had a blended green salad with all sort of spiralized veggies, roasted beets and a chipotle miso dressing. I kept dipping my fork into that salad. The dressing was bomb.

Given That we have actually been back, I have actually been utilizing my spiralizer in earnest. Something about these sneak peeks of Spring-like weather condition, and the basic yearning for something lighter. It’s likewise so much enjoyable to turn a veggie into a stack of noodles. I have actually experimented with julienned raw sweet potatoes in a slaw/salad in the past, however never ever as the primary part of a meal. It’s so tasty! The “noodles” are a little sweet and gently crisp while still keeping that springy/stretchy noodle-like quality.

I yearn for sweet potatoes with chipotles in adobo frequently, so I understood that this mix might be a match made in paradise. I went a bit velvety with the chipotle miso dressing, beginning with a base of raw cashew butter. As soon as you spray in some wisps of fresh basil, golden toasted almond slivers, sprouts, and shelled edamame, you have actually got a bowl of really vibrant and pleased food. I believe that may be a style around here;-RRB-. I likewise have a wide array of sweet potato dishes on the website if you ‘d like more motivation.

Image shows a dollop of tahini and miso in a bowl of liquid in dark, shadow-y lighting.

A 3/4 angle shot of ingredients for a salad on a kitchen counter with a window in the background. The lighting is moody and dark.

An 3/4 angle shot of orange sweet potato noodles topped with herbs, green edamames, sliced almonds, and sprouts.

Sugary Food Potato Noodle Salad with Chipotle Miso Sauce

This sweet potato noodle salad with velvety chipotle miso sauce is a fast, vegan, very healthy, and naturally grain-free meal. Tossed with edamame for protein and toasted almonds for crunch, this is a tasty and special salad that comes together in thirty minutes.

PREPARATION TIME 25 minutes COOK TIME 3 minutes OVERALL TIME 28 minutes

Course Main Dish, Salad, Side Meal Diet Plan Gluten Free, Vegan, Vegetarian

Servings: 4

Author: Laura Wright

Devices

  • Spiralizer or Julienne Peeler

Active Ingredients

Chipotle Miso Sauce

  • 2 tablespoons fresh lemon juice
  • 1 tablespoon raw cashew butter
  • 1 teaspoon light/mellow miso
  • 1 teaspoon maple syrup
  • 1 canned chipotle protected in adobo, minced + 1 teaspoon of the adobo
  • 1 little clove garlic, carefully grated with a rasp/microplane
  • sea salt and ground black pepper, to taste
  • 2 tablespoons olive oil

Salad Active Ingredients

  • 2 medium sweet potatoes, approximately 1 1/3 lbs/600 grams, peeled
  • 1 cup frozen shelled edamame
  • 1 healthy sprig fresh basil, carefully sliced (roughly 1/4 cup sliced basil)
  • handful of sprouts that you like, I utilized broccoli sprouts
  • 1/4 cup slivered almonds, toasted

Directions

  • Make the dressing: In a medium bowl, integrate the lemon juice, cashew butter, and miso. Mash the cashew butter and miso into the lemon juice utilizing the back of a spoon or little spatula. As soon as you have a cloudy and unified liquid, include the maple syrup, chipotle, adobo, garlic, salt, pepper, and olive oil. Blend the mix intensely till you have a smooth sauce. Inspect it for spices and reserved.
  • Set your spiralizer up with the blade that makes spaghetti-like hairs. In some cases this is called a “shredding blade.” Run the sweet potatoes through the spiralizer. Transfer the sweet potato “noodles” to a big bowl.
  • Bring a medium pan of water to a boil. Location the frozen edamame in the pot and boil for 3 minutes. Drain pipes the edamame and rinse. Reserve.
  • Toss the sweet potato noodles with half of the chipotle miso sauce, half the edamame, half the basil, half the sprouts, some salt, and pepper. Toss to integrate. Then, sprinkle the staying sauce on top. Garnish the noodles with the staying edamame, basil, sprouts, and slivered almonds. Serve instantly.

Notes

  • If you do not have a spiralizer, you might follow this helpful tutorial from Food52 for julienning the sweet potatoes rather.
  • I have not attempted it, however if you dislike nuts, I envision tahini or sunflower seed butter would replace perfectly for the cashew. From there, you might garnish with the matching seed in location of the slivered almonds.
  • Update: there have actually been a great deal of question/comments about consuming the sweet potato noodles raw. I constantly welcome individuals to do their own research study and choose what is finest for them. I will not ever state that something is naturally excellent or bad for anybody’s body/lifestyle since it’s not my location to do so. Having stated ALL of that, if you still wish to make this dish (however fidget about taking in the sweet potatoes raw), you might gently steam or sauté the noodles prior to you toss the salad together. The texture will simply be a little various, however still tasty!

An overhead shot of orange sweet potato noodles topped with herbs, green edamames, sliced almonds, and sprouts. Program Conceal 51 remarks

  • Aubrey

    Tasty and gorgeous! Reply

  • Tori

    Omg, this salad!!!!!! I love that you utilized sweet potato noodles and the idea of that velvety sauce is making me drool! Reply

    • Laura

      Thanks a lot, Tori! I hope that you get a possibility to attempt it out;-RRB-
      – L Reply

  • Synnøve

    Wow, looks remarkable! can’t wait to try that sauce! Reply

  • Dena

    This looks remarkable. Thank you a lot. Reply

  • Rosie

    Ahh I might include miso to practically anything, I like it a lot and this looks delish! Likewise, these photos make my heart sing– they are so gorgeous. Reply

    • Laura

      Thank you a lot, Rosie. I believe I in fact do include miso to practically whatever. It’s a flavour rescuer for sure:-RRB-
      – L Reply

  • Maureen Sutherland Weiser

    This is definitely stunning! Question-you do not prepare the sweet potato noodles?

    Thanks!
    Maureen Reply

    • Claudia

      I was questioning the very same thing! do you consume the sweet potatoes raw? Looks remarkable! Reply

      • Laura

        Hey Maureen and Claudia!
        Yes you leave the hairs of sweet potato raw. It sounds weird initially, however I assure that it’s tasty. When they’re shredded/sliced into such thin wisps as they are here, the flavour/texture is sort of like shredded carrot in such a way. Hope you attempt it;-RRB-
        – L

      • Maureen Sutherland Weiser

        Thanks, Laura! I can’t wait to attempt this gorgeous salad!!

      • cara

        Do you suggest the big spiral setting?

      • Laura

        I utilized the “medium” setting for this! I’m unsure if my spiralizer is various than others though.
        – L

  • Sarah|Well and Complete

    My spiralizer has actually been getting lots of usage in this spring-y weather condition too!! Something about the warmer weather condition simply makes me yearn for fresh veggies:-RRB- Likewise, I never ever would have believed to integrate chipotle peppers and miso, however they’re 2 of my preferred tastes and they sound incredible together !!:D Reply

  • Michelle

    Ok this may be the last push for me to get a spiralizer. Although Joe will eliminate me if I get another cooking area tool … Reply

    • Laura

      You neeeeed one! Joe does not understand it yet, however he requires one too;-RRB- xo Reply

      • Renée

        Ah! That discussion made me laugh due to the fact that considering that I bought mine, it’s my guy who volunteers to prepare the vegies … Male and tools you understand … Go all out Michelle.

  • Andrea

    I’m going to Hawaii next week. Could you publish the name of the resteraunt? Reply

    • Laura

      It’s called The Beet Box! Reply

  • Christine

    This is silly, however I can’t actually find out how to utilize my spiralizer. Is it the kind of thing you simply require to master? I have a paderno I believe! I like the combination of sweet potato and chipotle too. And veggie sundae? I believe that’s the very best term for a huge layered salad I have actually discovered:-RRB- Reply

    • Laura

      In some cases I have problems with mine (likewise a Paderno)! Like I’ll be turning the deal with and after that it simply sorta stops spinning the real veggie. Then I need to get rid of and re-align the veggie with the blade thing. If every veggie was completely straight with consistent density, there ‘d be no issues haha.

      I do discover that this is a more typical concern with more difficult veggies like beets and sweet potatoes though. You’re not alone in the battle;-RRB- Reply

  • Ashley

    Ahhh, sensational. SO pleased you got a long time away! I require to get on the raw sweet potato train. Caring whatever you have going on here! Reply

  • valentina|sweet kabocha

    Oh my goodness, this bowl rocks! I have actually never ever attempted raw sweet potato, it’s time for me to:D Reply

  • Michelle @ Hummingbird High

    duddde. i desire this today although it’s just 8am. pleased to hear hawaii was remarkable! i was following along on insta sensation all sorts of jellies. xoxo Reply

  • Celeste|The Entire Portion

    This is such a quite salad, practically to quite to consume, however believe me I’ll consume every bit of it. Reply

  • genevieve @ appreciation & greens

    I like whatever about this salad, particularly the dressing! So fresh and lively. And lol @ the Lionel decoration, I believe I might move past it if there was something tasty to sidetrack me;-RRB- Reply

  • Katrina

    This is so splendidly stunning. I like that dressing! Reply

  • Allyson

    I like your description of salads resembling veggie sundaes. This salad looks gorgeous in its simpleness- which dressing combines many excellent tastes. Reply

  • danielle// rooting the sun

    laura, i’m so pleased you had the ability to bliss out for some time– the ocean is damn helpful for that.– this is such a tasty salad lady. it’s likewise cosmic since i purchased a bag of crinkle-cut carrots from the grocer recently, and one a little inebriated night i pulled them out and began trimming them down. well it ends up they were sweet-potatoes and i was wonderfully stunned. point? they’re so excellent raw. xo xo Reply

  • Maya|Spice + Sprout

    yum! this looks so gooood. I have actually been hesitating/ a little scared of utilizing my spirilizer haha however I am absolutely motivated to utilize it now

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