Recipe: Sweet Potato Noodles with Cashew-Tahini Sauce
Crunchy, raw sweet potato noodles serve as a base for this fresh salad with creamy cashew-tahini dressing and crunchy, roasted garbanzo beans. The versatile dressing is great for salads and slaws but also shines as a spread for sandwiches or a dip for veggies.
- ½ cup raw cashews
- 1 (15-ounce) can no-salt-added garbanzo beans, drained and rinsed
- 1 lemon, zested and juiced, divided
- 1½ teaspoons smoked paprika
- ¼ cup tahini
- 1 tablespoon nutritional yeast
- 1 small clove garlic, chopped
- ½ teaspoon ground black pepper
- ½ teaspoon kosher salt
- 6 cups sweet potato noodles, purchased or homemade
- 4 cups spinach leaves
- ½ cup flat-leaf parsley, roughly chopped
Preheat oven to 350°F.
Place cashews in a small bowl and cover with boiling water. Let soak 30 minutes to soften.
Meanwhile, mix together garbanzo beans, ½ of the lemon zest, 1 teaspoon lemon juice and smoked paprika, then spread onto a large rimmed baking sheet. Bake until crisp, about 30 minutes. Let chickpeas cool before serving.
Drain and rinse cashews, then combine in a blender with ½ cup fresh water, tahini, nutritional yeast, remaining lemon zest and juice, garlic, pepper and salt; blend until smooth, about 1 minute.
Place sweet potato noodles in a large bowl with a small amount of dressing. Lightly massage the sauce into the noodles to soften them.
To serve, divide noodles and spinach among serving plates, top with garbanzo beans, extra dressing (if desired), parsley and extra black pepper.
Note: Leftover dressing can be refrigerated in an airtight container for up to 1 week.