Spiralized Sweet Potato Salad with Pesto
 
Prep time
Cook time
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This spiralized sweet potato salad is bursting with flavor! It's vegan and gluten free too it's perfect for bringing to gatherings. Add your fav protein for a full dinner!
Author:
Serves: 8 servings
Ingredients
  • Sweet Potato Pasta Salad
  • 2 small sweet potatoes, peeled
  • 1 large zucchini
  • 1 tablespoons coconut oil
  • ¼ cup cherry tomatoes, cut in half
  • ¼ cup vegan pesto (regular subs great too if you aren't vegan)
  • 1-2 tablespoons water
Instructions
  1. Spiralize the sweet potatoes and zucchini on small spaghetti setting. Cook sweet potatoes in coconut oil in a saute pan over medium heat until tender (about 10 minutes). Add zucchini and cook until just softened (about 3-4 minutes). Remove to a mixing bowl.
  2. Combine pesto and water to thin pesto to a dressing. Add to mixing bowl with cherry tomatoes and toss. Serve immediately. If serving later hold pesto separate and mix just before serving.
  3. Make garlic basil dressing: combine basil, garlic, olive oil, nutritional yeast, lemon juice, salt and pepper in a food processor or blender. Blend until well-combined. Taste and adjust seasoning if necessary. If sauce is a pesto versus a dressing add water ½ tablespoon at a time and stir until loose consistency.
  4. Toss sweet potato mixture in dressing.
Recipe by The Adventure Bite at https://theadventurebite.com/spiralized-sweet-potato-salad/