Prep time 10 mins Cook time 15 mins Total time 25 mins
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!
Serves: 8 servings
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.