Heat the 1 tablespoon 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 tablespoon peanut butter, 1 tablespoon sriracha (see note), lime juice, and 3 to 4 tablespoon 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.
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 ½ teaspoon of the sriracha in the peanut sauce, taste, and adjust according to your taste.
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