Warm Southwest Swoodle Salad
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Serves: 5 bowls
 
Ingredients
  • 2 medium sweet potatoes, spiralized or processed into noodle-like strands
  • 1 bag of greens, like spinach or arugula
  • 1 can of black beans, drained and rinsed
  • 2-3 oz goat's cheese
  • ⅓ cup olive oil
  • 2 tablespoons water
  • 1-2 tablespoons chili paste or hot sauce
  • 1 clove of garlic, peeled
  • juice of 1 orange
Instructions
  1. First, make the dressing. Put the oil, water, chili paste, garlic, orange juice, and a good pinch of salt and pepper in a blender or food processor (I used my immersion blender) and process until smooth.
  2. Heat a teaspoon of oil in a medium skillet and heat over medium high heat. Add the sweet potato noodles and toss (I used tongs for this) until the noodles relax and start to soften. This took about 5 minutes for me. Taste the noodles as you go until you achieve your desired texture.
  3. Add the beans and greens to the skillet and toss to combine until the greens are wilted.
  4. Add the dressing and toss for a further minute or so until everything is coated.
  5. Crumble half of the cheese over the warm salad, season with salt and pepper, and toss to distribute.
  6. Either crumble the remaining cheese on top or serve on the side for people to add themselves.
Recipe by The Bright Kitchen at https://www.thebrightkitchen.com/warm-southwest-swoodle-salad/