Spicy Sweet Potato Noodle Salad
Minutes Prep time: 30
Minutes Total time: 60
Servings: 15
Difficulty: Advanced
Minutes Prep time: 30
Minutes Total time: 60
Servings: 15
Difficulty: Advanced
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
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 35 mg | 3% |
Carbohydrate | 23 g | 8% |
Cholesterol | 0 | |
Total Fat | 6 g | 10% |
Iron | 1 mg | 6% |
Calories | 153 kcal | 8% |
Sodium | 410 mg | 17% |
Protein | 3 g | 7% |
Saturated Fat | 1 g | 4% |
Sugars | 8 g | 1% |
Vitamin C | 15 mg | 25% |
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.
Spicy Sweet Potato Noodle Salad