Chipotle Sweet Potato Noodle Salad with Roasted Corn

• olive oil↗
• sweet potatoes, spiralized!↗2
• ears sweet corn (kernels cut off the cob)↗4
• chopped fresh cilantro1 cup
• chopped fresh greens – spinach, micro greens, arugula, whatever1 cup
• pepitas↗0.5 cup
• olive oil↗0.33333333333333 cup
• water↗3 tablespoon
• individual chipotle peppers, canned in adobo sauce↗2
• clove garlic↗1
• agave or honey↗1 teaspoon
• juice of one orange1
• juice of one lemon or lime1
• generous pinch of salt

Step-by-step instructions

1. 1

   Heat a little bit of olive oil in a skillet over medium heat. Add the sweet potato noodles and toss for a minute or two until softened. See notes.

2. 2

   Wipe the skillet out so it’s dry. Add the corn kernels and turn the heat to medium high. Toss around in the pan every few minutes until roasted-looking. See notes.

3. 3

   Toss the noodles, corn, cilantro, and pepitas together. Save a little of each ingredient for topping the salad if you want it to be extra pretty.

4. 4

   Pulse the dressing ingredients in a food processor until smooth. Taste and adjust to your liking.

5. 5

   Toss with the salad ingredients and you’re good to go!