I love to cook and now that the weather is warming up and the winter weather is being knocked out it is time to break out the salads and veggies bowls that I have missed so much. I don't know what it is but in the winter, the last thing I want to eat is a salad. Instead I want warm comfort foods. Well, I am now ready for some of these yum nums and can't wait to start making this. I, of course, will change it up to my tastes, but for the most part, this sounds delish and I will make it soon.
Before then here is something that sounds so yummy and that avocado sauce might become a staple in my salad life.
Southwestern Sweet Potato Noodle Bowls
For avocado lime sauce (you will have leftovers):
1 clove garlic, peeled and chopped
1 cup cilantro (can substitute with parsley)
1 ripe avocado, peeled and pitted
2 tablespoons tahini
Juice of 1 lime
About 1/3 cup water, add more to thin if needed
Sea salt and black pepper, to taste
Handful of mixed baby greens
1/2 cup cherry tomatoes, halved or quartered
1 teaspoon each minced fresh cilantro and parsley, plus more to garnish
Juice of 1/2 lime, plus more to garnish
1 small sweet potato, peeled and spiralized
2 teaspoons olive oil or avocado oil, divided
1/3 cup cooked black beans
1/8 teaspoon ground cayenne
1/8 teaspoon ground coriander
Sliced avocado and green onion, to garnish
For the sauce: Whirl all ingredients in the food processor until completely smooth. Transfer to a jar. (There will be plenty of the avocado dressing leftover to use as a dip or spread.)
For the salad: In a large bowl, toss the tomatoes, herbs and greens together. Squeeze lime on top and set aside.
Run the sweet potato through the spiralizer to make noodles, or use a vegetable peeler to turn it into ribbons.
Heat 1 teaspoon of the oil in a frying pan over medium heat, then lightly sauté the noodles for 2–3 minutes or until slightly softened. Transfer the sweet potato noodles to the bowl of greens and tomatoes.
Without cleaning the pan, heat the remaining oil. Toss in the black beans, cayenne and coriander, and stir fry until warm. Add to the sweet potato noodle mixture. Stir everything in the bowl well to combine. Either add the avocado sauce and toss to coat at this point, or plate the salad and drizzle the sauce on top. Serve with sliced avocado, green onion and lime wedges if desired.
Serves: 1 | Serving Size: 1 bowl
Per serving: Calories: 298; Total Fat: 9g; Saturated Fat: 1g; Monounsaturated Fat: 7g; Cholesterol: 0mg; Sodium: 184mg; Carbohydrate: 45g; Dietary Fiber: 12g; Sugar: 10g; Protein: 10g
Nutrition Bonus: Potassium: 1210mg; Iron: 21%; Vitamin A: 263%; Vitamin C: 117%; Calcium: 12%
Avocado Lime Sauce: (1/2 of recipe):
Per serving: Calories: 221; Total Fat: 19g; Saturated Fat: 3g; Monounsaturated Fat: 7g; Cholesterol: 0mg; Sodium: 9mg; Carbohydrate: 9g; Dietary Fiber: 6g; Sugar: 1g; Protein: 6g
Nutrition Bonus: Potassium: 418mg; Iron: 10%; Vitamin A: 12%; Vitamin C: 22%; Calcium: 7%
I grabbed this from another site and click here to see the original post. I did not come up with or take any credit for this post, what so ever. Everything posted here is for my future reference but also to share what I think other people might like or want to check out.
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