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!
Course Entrees
Cuisine American
Keyword easy dinner, spiralized, sweet potato, salad recipe, easy family dinner, family dinner
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Total Time 35 minutesminutes
Servings 8servings
Calories 245kcal
Author Dani Meyer
Ingredients
Sweet Potato Pasta Salad
2small sweet potatoes peeled
1large zucchini
1tablespoonscoconut oil
¼cupcherry tomatoes cut in half
1/4cupvegan pesto regular subs great too if you aren't vegan
1-2tablespoonswater
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 the 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. Enjoy!