Ingredients
Vegetables
- 2 sweet potatoes
- 3 cups spinach
Pantry
- 1 Tbsp olive oil
- 1/2 tsp turmeric
- 1 cup chickpeas
- 1 Tbsp pistachios
Instructions
- Prepare the Sweet Potatoes: Peel the sweet potatoes thoroughly and spiralize them to create noodle-like strands for the salad.
- Sauté Sweet Potato Noodles: Heat olive oil in a pan over medium heat. Add the spiralized sweet potatoes and sauté for about 5-6 minutes, stirring occasionally. If the noodles feel too firm, add a tablespoon or two of water to help soften them without making them soggy.
- Combine Ingredients: In a large mixing bowl, combine the cooked sweet potato noodles with turmeric, fresh spinach, chickpeas, and crushed pistachios. Toss gently to distribute all ingredients evenly and coat the noodles with turmeric color and flavor.
Notes
- Use fresh sweet potatoes for best texture and flavor.
- Feel free to add a squeeze of lemon juice or a pinch of salt to enhance the taste.
- For a vegan boost, add some nutritional yeast or avocado slices.
- Serve warm or chilled according to preference.
- Chickpeas can be canned (rinsed and drained) or cooked from dry.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
