Vegan – Gluten/Wheat Free – Nut Free – Soy Free
When I saw a recipe on Pinch of Yum’s site that used spiralized sweet potatoes in a salad, I was enthralled and inspired to try the recipe out but put a little twist on it. And I must say, this has become a comfort food for me. I know that might sound weird to some of you because most people think of comfort food as fried chicken, mashed potatoes, pizza, mac ‘n cheese, hamburgers & fries… but out of all of that, mashed potatoes is the only “typical” comfort food I’ve ever resorted to. It used to be one of my favorite foods and I ate them all the time when my Dad was sick. Strange thing is, I haven’t had any in years…I’ve branched my food tastes and become a lot more experimental and find comfort now in healthy, rich, delicious, spicy, fuel filling foods.
The combination of textures and spices in this dish will have you going back for seconds. Plus it makes for great leftovers!! Always a bonus in my house.
I always start off by making the chipotle lime dressing first. If you like things a little less spicy, you can reduced the number of chipotle peppers to start, but remember when it’s combined with all the ingredients, the spice will tone down. Or if you like a little extra spice, try adding a couple teaspoons of the adobo sauce the chipotle peppers come in.
Once the dressing is made, dry roast the corn. When I haven’t had corn on the cob to use, I’ve used frozen corn and this works just as well, but will take longer to roast of course. I recommend using a non-stick pan as it will brown the bottom of your pan slightly. A stainless steel pan will work and I do use them a lot, just know you’ll have a harder clean-up. If you do not care about the corn getting as browned, you can put a little oil in the pan and just sauté. Follow these same steps for the green peppers.
The only thing left to cook now are the sweet potatoes. Once those are in the pan, I start to chop the spinach and/or kale, and cilantro. Just keep an eye on the potatoes and toss occasionally. Once the sweet potatoes are tender, set aside and let cool for a few minutes. Toss all other ingredients in a big bowl, then add in the potatoes, pour the dressing, combine, grab a fork and start eating.
I promise, you will not be unsatisfied with this recipe. Looking at these pictures while writing this blog is making me grave this dish. And any food that you grave is a definite winner! 🙂 This is definitely going on this weeks menu…again. 😉
- 2 sweet potatoes spiralized (medium sized)
- 2 cups spinach chopped (can use combo of spinach and kale)
- 1 cup fresh cilantro chopped
- 2 cups of corn (roasted)
- 1 small green pepper diced (sautéed or can leave raw)
- ½ cup pepitas
- 3 chipotle peppers canned in adobo sauce
- 2 cloves of garlic
- ¼ cup olive oil
- ¼ cup lime juice
- ¼ cup orange juice
- 1 tsp agave
- 1 tsp fresh grated ginger
- 1 tsp cumin
- 1 tsp basil
- ½ tsp salt
- Add all ingredients for the dressing to a food processor and blend until all ingredients have been chopped and the consistency is smooth.
- Add corn to a skillet and dry roast until corn is browned. Set aside.
- Add green peppers to skillet (if you want them cooked) and either dry roast them like the corn or add a little olive oil and sauté until tender.
- Use an all purpose pan* or wok; heat a little bit of olive oil over medium heat and add sweet potatoes. Cover and let cook for 5-7 mins tossing occasionally.
*Simply Calphalon Nonstick 12-Inch All Purpose Pan - This is my favorite pan to cook with. You can cook anything from stir-fry to fajitas, sautéed veggies, one pan skillet dishes...etc. You will never regret investing in this pan. It is also oven safe!