Description
A vibrant and healthy Turmeric Sweet Potato Pasta Salad featuring sautéed spiralized sweet potatoes tossed with turmeric, fresh spinach, chickpeas, and crunchy pistachios for a flavorful and nutritious meal or side dish.
Ingredients
Scale
Vegetables and Legumes
- 2 sweet potatoes
- 3 cups spinach
- 1 cup chickpeas
Spices and Oils
- 1 Tbsp olive oil
- 1/2 tsp turmeric
Nuts
- 1 Tbsp pistachios
Instructions
- Prepare the Sweet Potatoes: Peel the two sweet potatoes carefully and use a spiralizer to create noodles or thin strands that resemble pasta.
- Sauté the Sweet Potato Noodles: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the spiralized sweet potatoes and cook for about 5 to 6 minutes, stirring occasionally. If the noodles seem dry or firm, add 1 to 2 tablespoons of water to help soften them evenly.
- Combine Ingredients: Remove the sweet potato noodles from heat. In a large mixing bowl, toss the cooked noodles with 1/2 teaspoon turmeric, 3 cups fresh spinach, 1 cup chickpeas, and 1 tablespoon of crushed pistachios until well combined and evenly coated.
Notes
- Adding a bit of water while sautéing helps to soften the sweet potato noodles without burning.
- Use fresh spinach for the best texture and flavor; baby spinach is a good alternative.
- For extra protein, you can roast the chickpeas before adding them to the salad.
- Adjust the turmeric quantity according to taste preferences for spice and color.
- This dish can be served warm or at room temperature.
Nutrition
- Serving Size: 1 serving
- Calories: 229 kcal
- Sugar: 4 g
- Sodium: 80 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 6 g
- Cholesterol: 0 mg
