Sweet Potato Noodle Salad W/ Creamy Chipotle Miso Sauce

note: Notes: If you don’t have a spiralizer, you could follow this handy tutorial from Food52 for julienning the sweet potatoes instead. I haven’t tried it, but if you’re allergic to nuts, I imagine tahini or sunflower seed butter would substitute nicely for the cashew. From there, you could garnish with the corresponding seed in place of the slivered almonds.

subheading: CHIPOTLE MISO SAUCE INGREDIENTS:

2 tablespoons fresh lemon juice

1 tablespoon raw cashew butter

1 teaspoon light/mellow miso

1 teaspoon maple syrup

1 canned chipotle preserved in adobo, minced + 1 teaspoon of the adobo

1 small clove garlic, finely grated with a rasp/microplane

sea salt and ground black pepper, to taste

2 tablespoons olive oil

subheading: SALAD INGREDIENTS:

2 medium sweet potatoes (roughly 1 ⅓ lbs/600 grams), peeled

1 cup frozen shelled edamame

1 healthy sprig fresh basil, finely sliced (approximately ¼ cup sliced basil)

handful of sprouts that you like (I used broccoli sprouts)

¼ cup slivered almonds, toasted

Directions at thefirstmess.com

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