Veggie packed sweet potato noodle bowls covered in a sweet & spicy dressing. A healthy, delicious week night meal.
Honey Chipotle Dressing
1tablespoonrice wine vinegar
2adobo peppers and a teaspoon of the adobo sauce
Juice of one orange
Juice of half a lime
Pinchof sea salt
Southwest Sweet Potato Noodle Bowl
1small red pepperdiced
Half of red oniondiced
2ears of cornkernels cut of the cob
Salt and pepperto taste
4lime wedgesfor garnish
To make the dressing, add all of the dressing ingredients to a food processor and blend until well combined and the cilantro and peppers are broken down. Taste and adjust seasoning as necessary. Transfer dressing to airtight container and set aside.
In a large skillet, heat a tablespoon of olive oil and add in sweet potato noodles and a healthy pinch of salt. Cook for 5-7 minutes or until sweet potatoes are cooked thoroughly but still have a bit of crunch (like they are cooked el dente). Remove sweet potato from pan to a large mixing bowl.
Heat another tablespoon of olive oil and add in remaining veggies and a healthy pinch of salt. Cook until onions are translucent and other veggies begin to slightly char. Add in garlic (and a little more olive oil, if needed). Cook until the garlic is fragrant.
Add the veggie mixture to the large mixing bowl with the sweet potato noodles. Add in desire amount of sauce and pepitas and mic until well incorporated.
Divide the noodles between guests and garnish with cilantro, squeeze of lime juice, and more pepitas.