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Sweet Potato Noodle Salad with Chipotle Miso Sauce

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Prep Time 25 mins
Cook Time 3 mins
Total Time 28 mins
Servings 4


Chipotle Miso Sauce

  • 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

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


  • Make the dressing: In a medium bowl, combine the lemon juice, cashew butter, and miso. Mash the cashew butter and miso into the lemon juice using the back of a spoon or small spatula. Once you have a cloudy and unified liquid, add the maple syrup, chipotle, adobo, garlic, salt, pepper, and olive oil. Whisk the mixture vigorously until you have a smooth sauce. Check it for seasoning and set aside.
  • Set your spiralizer up with the blade that makes spaghetti-like strands. Sometimes this is called a “shredding blade.” Run the sweet potatoes through the spiralizer. Transfer the sweet potato “noodles” to a large bowl.
  • Bring a medium saucepan of water to a boil. Place the frozen edamame in the pot and boil for 3 minutes. Drain the edamame and rinse. Set aside.
  • Toss the sweet potato noodles with half of the chipotle miso sauce, half the edamame, half the basil, half the sprouts, some salt, and pepper. Toss to combine. Then, drizzle the remaining sauce on top. Garnish the noodles with the remaining edamame, basil, sprouts, and slivered almonds. Serve immediately.


  • Spiralizer or Julienne Peeler

Recipe 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.
  • Update: there have been a lot of question/comments about eating the sweet potato noodles raw. I always invite people to do their own research and decide what is best for them. I won't ever say that something is inherently good or bad for anyone's body/lifestyle because it's not my place to do so. Having said ALL of that, if you still want to make this recipe (but are nervous about consuming the sweet potatoes raw), you could lightly steam or sauté the noodles before you toss the salad together. The texture will just be slightly different, but still delicious!
This sweet potato noodle salad with creamy chipotle miso sauce is a quick, vegan, super healthy, and naturally grain-free dish. Tossed with edamame for protein and toasted almonds for crunch, this is a delicious and unique salad that comes together in 30 minutes.