Description
This vibrant Turmeric Sweet Potato Pasta Salad combines nutrient-rich sweet potatoes with earthy turmeric, fresh spinach, protein-packed chickpeas, and crunchy pistachios. It’s a healthy, colorful dish that’s easy to prepare and perfect as a light meal or side salad.
Ingredients
Scale
Vegetables
- 2 sweet potatoes
- 3 cups spinach
Pantry Items
- 1 Tbsp olive oil
- 1/2 tsp turmeric
- 1 cup chickpeas (cooked or canned, drained and rinsed)
Nuts
- 1 Tbsp pistachios (crushed)
Instructions
- Prepare the Sweet Potatoes: Peel the sweet potatoes and use a spiralizer to create sweet potato noodles. This will serve as the pasta base for the salad.
- Cook the Sweet Potato Noodles: Heat the olive oil in a skillet over medium heat. Add the sweet potato noodles and sauté for about 5-6 minutes until slightly tender. If needed, add a tablespoon or two of water to help soften the noodles without overcooking.
- Combine Ingredients: Transfer the cooked sweet potato noodles to a large mixing bowl. Sprinkle the turmeric over the noodles and toss to coat evenly.
- Add Greens and Chickpeas: Add the fresh spinach and chickpeas to the bowl. Gently mix until the spinach slightly wilts from the warmth of the noodles and everything is evenly distributed.
- Finish with Pistachios: Crush the pistachios lightly and sprinkle them over the salad for a crunchy texture. Toss lightly to incorporate and serve immediately.
Notes
- To save time, you can use pre-spiralized sweet potatoes if available at your grocery store.
- For added flavor, consider a squeeze of lemon juice or a sprinkle of salt and pepper before serving.
- Use fresh or frozen spinach; if frozen, thaw and drain excess water before use.
- This salad is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 229 kcal
- Sugar: 4 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 6 g
- Protein: 6 g
- Cholesterol: 0 mg
