+GF +SE +SF
Fun. This salad is pure fun. It’s fun to make, because you get to create sweet potato noodles with a spiralizer. It’s fun to look at because it’s a bright and happy orange with a sprinkling of green. And finally, it’s so much fun to eat. The sweetness of the noodles paired with the spicy peanut sauce, mixed with the fresh basil and the creamy chickpeas is a big bowl of delicious happiness. We make this salad regularly and will never tire of it. Try it and you’ll understand. —LM + AM
SERVES 2
SALAD
1 tbsp (15 g) coconut oil
1 large sweet potato, peeled and spiralized
1 (15-oz [425-g]) can chickpeas, rinsed and drained
Sea salt and black pepper, to taste
A handful fresh basil, coarsely chopped
SAUCE
3 tbsp (34 g) chunky or smooth peanut butter
1 tbsp (15 ml) sriracha
Juice from 1 lime
3–4 tbsp (45–60 ml) water
FOR THE SALAD
Heat the coconut oil in a large skillet over 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, approximately 8 minutes. They should be soft and malleable, not mushy. Add salt and pepper, to taste, and remove it from the pan. Put the mixture in a large bowl and refrigerate it while you make the sauce.
FOR THE SAUCE
Whisk the peanut butter, sriracha, lime juice and 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 it to make sure it isn’t too diluted. If it’s lacking flavor, add more lime and/or sriracha.
Note: If you’re sensitive to spicy food, start with a teaspoon sriracha and add more to taste.
Toss the sauce and the sweet potato and chickpeas until the sauce is completely covering the salad. Throw in the fresh basil.