Spicy Sweet Potato Noodle Salad
30Prep Time Minutes
60Total Time Minutes
10Number of Ingredients
PAM® Original No-Stick Cooking Spray
4 large sweet potatoes, spiralized
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
2 tablespoons lime juice
1 tablespoon granulated sugar
1/4 cup olive oil
1/2 red onion, thinly sliced
2 cups fresh corn kernels, cooked and cooled
2 cups baby spinach leaves
2 teaspoons salt
1/2 teaspoon ground black pepper
2 tablespoons chopped fresh cilantro
1/2 cup dry roasted, salted peanuts
|% Daily Value|
|Total Fat||6 g||10%|
|Saturated Fat||1 g||4%|
|Dietary Fiber||3 g||13%|
|Vitamin C||15 mg||25%|
|Vitamin A||14125 iu||283%|
Preheat the oven to 375°F.
Spray 2 baking sheets with cooking spray and evenly spread out the spiralized sweet potato noodles. Bake at 375°F for 10 to 12 minutes or until tender. Cool immediately.
Next, add the tomatoes, lime juice, sugar and olive oil to a blender and blend on high until smooth to make a spicy vinaigrette. Set aside.
Add the cooled sweet potato noodles to a large bowl along with the spicy vinaigrette, onions, corn, baby spinach, salt, pepper, and cilantro and mix until completely combined.
Chill before serving. Garnish with peanuts.
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