Chipotle Sweet Potato Pasta Salad
This Chipotle Sweet Potato Pasta Salad is filled with roasted sweet potato, chickpeas, pasta, red onion, cilantro & a creamy vegan chipotle dressing.
Ingredients
FOR THE SWEET POTATOES
- 2 medium sweet potatoes cubed
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
FOR THE CHIPOTLE DRESSING
- 1/2 cup vegan mayo
- 1/4 cup olive oil
- 1-2 chipotles from a can
- 1 tablespoon adobo sauce from the chipotle can
- 1 tablespoon apple cider vinegar
- 1/2 bunch cilantro
- 5 basil leaves
- 3 cloves garlic peeled
FOR THE PASTA SALAD
- 1 pound short pasta
- 1 small red onion diced
- 1/2 bunch cilantro chopped
- 4 green onions chopped
- 1 15-ounce can chickpeas drained and rinsed
- 1 avocado diced
Equipment
Instructions
- Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
- Add all of the sweet potato ingredients to a large bowl and toss to combine. Transfer to the baking sheet and bake for 25 minutes, flipping after 15 minutes.
- Meanwhile, bring a large pot of water to a boil. Add the pasta and cook until al dente. Drain and rinse with cold water. Set aside.
- Add all of the dressing ingredients to a food processor. Pulse until combined. Taste and adjust seasonings as needed. Set aside.
- Add the pasta, sweet potatoes and remaining salad ingredients to a large bowl. Drizzle the dressing over everything and toss to coat evenly. Top with avocado slices & serve at room temperature or cold.
Video
Calories: 440kcal, Carbohydrates: 54g, Protein: 10g, Fat: 20g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Sodium: 647mg, Potassium: 467mg, Fiber: 7g, Sugar: 4g, Iron: 2mg
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