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A wooden bowl with spiralized sweet potatoes, chickpeas, and basil with a pair of chopsticks in the bowl.

SWEET POTATO NOODLE SALAD WITH SRIRACHA LIME PEANUT SAUCE

A sweet and spicy sweet potato salad with chickpeas and a spicy sriracha lime peanut sauce. Easy to make and gluten-free and dairy-free.
5 from 2 votes
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Course: Entree, Main Course, Salad
Cuisine: American, Vegan
Keyword: spicy peanut sauce, sweet potato noodles, sweet potato salad
Prep Time: 15 minutes
Cook Time: 7 minutes
Total Time: 22 minutes
Servings: 2 servings
Calories: 649kcal

Equipment

  • spiralizer
  • stove

Ingredients

  • 1 large sweet potato peeled and spiralized
  • 15 ounce chickpeas drained and rinsed well
  • 1 tablespoon coconut oil see note
  • salt and black pepper to taste

For the Sauce

  • 3 tablespoon peanut butter we recommend natural and creamy
  • 1 tablespoon sriracha see note
  • Juice from one lime
  • 3 to 4 tablespoon water
  • 1/2 cup fresh basil coarsely chopped

Toppings

  • lime juice
  • lime zest

Instructions

  • Heat the 1 tbsp coconut oil in a large skillet on medium heat and add the spiralized sweet potato and chickpeas. Stir to coat in the oil and cook until the potato softens to the consistency of noodles. They should be soft and malleable, not mushy. Remove from the pan and put in a large bowl and refrigerate while you make the sauce.

For the Sauce

  • Whisk the 3 tbsp peanut butter, 1 tbsp sriracha (see note), lime juice, and 3 to 4 tbsp water until the ingredients are smooth and thin enough to pour over the sweet potato and chickpeas. If you prefer a thin sauce add more water but taste to make sure it isn’t too diluted. If it’s lacking flavor add more lime juice and/or sriracha.
  • Toss the sauce and the sweet potato and chickpeas until the sauce is completely covering the salad. Toss in the fresh basil. Squeeze a bit of lime juice and grate lime zest on top for extra flavor.
  • Enjoy!

Notes

NUTRITION DISCLAIMER
To decrease the caloric value of this recipe, par boil the noodles in boiling water for 30 seconds to soften instead of sautéing in the coconut oil. 
If you're sensitive to spicy food, put a 1/2 tsp of the sriracha in the peanut sauce, taste, and adjust according to your taste. 
 

Nutrition

Serving: 8oz | Calories: 649kcal | Carbohydrates: 86g | Protein: 27g | Fat: 25g | Saturated Fat: 9g | Sodium: 360mg | Potassium: 1173mg | Fiber: 21g | Sugar: 17g | Vitamin A: 16405IU | Vitamin C: 11mg | Calcium: 159mg | Iron: 7mg