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!
I am absolutely obsessed with sweet potato noodles right now made with my handy spiralizer. Have you given them a shot yet? I love the zucchini noodles but they lack a bit of the depth of consistency that I crave from regular pasta. Sweet potatoes are my new answer to this! Of course you can tell there is zucchini in this as well so I’m still definitely a fan of those too.
This salad uses my new vegan pesto recipe, which was a new experiment for me with playing with nutritional yeast. I’ve got a number of friends (and now kiddos at my oldest’s preschool) who can’t have dairy, so I’ve been pushing myself to develop more dairy free recipes. I was SHOCKED at how cheesy and delicious the nutritional yeast made this. I am a cheese addict too so that is saying a lot.
Isn’t that sauce gorgeous? So bright and fresh.
I’m loving this sweet potato pesto salad for a side dish at parties but it’s also a perfect light lunch or dinner, especially in the summer time. Throw some shrimp or chicken on the BBQ and toss this together and you are good to go for dinner easy peasy.
This recipe would also totally work perfect with our chimichurri sauce recipe if you want to mix it up!
- 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
- 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.
- 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.
- 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.
- Toss sweet potato mixture in dressing.