foray into the world of turned vegetables

foray into the world

My foray into the world of vegetables turned into noodles has been slow. There’s the whole textural thing happening that has given me pause. They may be shaped like a noodle, but clearly are not pasta, just like riced cauliflower and broccoli are not rice. Don’t get me wrong, I love them both, and I do adore vegetables. I guess I’m being contrary in the naming process.

Setting my little rant aside, there’s beauty and gloriousness in spinning a contraption which turns heaps of garden delights into strips and curlicues that resemble noodles, or purchasing them already spiralized at the market for a few bucks in the produce section.

Recipes are everywhere for zoodles and ziddles topped with cheese and marinara; sautéed with garlic or layered in a casserole dish with stuff. Mostly, they look like something I’d much rather have with real pasta.

foray into the world

One day, though, along came a summer salad-ish dish with roasted summer corn and tons of cilantro, all tossed together with sweet potato noodles and a chipotle dressing which was heavy with lime. Let me tell you, my taste buds perked up. What an enthralling dish, but how to pass off the sweet potato on my guy who definitely has a negative attitude toward sweet potatoes. You know, some story about eating way too many of the things while living in Africa as a kid.

Oh well, I could fix it for a potluck we were going to; he’d have plenty of other items to eat, including his beloved fresh oysters on the grill.foray into the world

Pinch of Yumyou were my muse into this foray; one of which I’m now continuing to explore with food-centric anticipation! In fact, last week we had a beet noodle salad with avocados, oranges and toasted pumpkin seeds. The sad part is I didn’t take any photos. The glad part is it was delicious.

Sweet Potato Noodle Salad

Recipe is courtesy of Pinch of Yum, slightly adapted.


For the sweet potato salad

  • olive oil
  • 2 sweet potatoes, spiralized (or purchased noodles)
  • 4 ears sweet corn (kernels cut off the cob)
  • 1 generous cup chopped fresh cilantro
  • ½ cup pepitas

For the dressing

  • ⅓ cup olive oil
  • 3 tablespoons water
  • 2 individual chipotle peppers, canned in adobo sauce
  • 1 clove garlic
  • 2 teaspoons agave or honey
  • juice of one orange
  • juice of one lemon or lime (I used lime juice in place of orange and lemon, approximately 1/3 cup)
  • generous pinch of salt
  • Heat a little bit of olive oil in a skillet over medium heat. Add the sweet potato noodles and toss for a minute or two until softened. (I cooked mine about 5 minutes.)
  • Wipe the skillet out so it’s dry. Add the corn kernels and turn the heat to medium high. Toss around in the pan every few minutes until roasted.
  • Toss the noodles, corn, cilantro, and pepitas together. Save a little of each ingredient for garnishing the salad.
  • Pulse the dressing ingredients in a food processor until smooth. Taste and adjust to your liking.
  • Toss with the salad ingredients.

As for my guy, he ate it and loved it! Score one for the sweet potato.

Happy eating, my friends –






12 thoughts on “foray into the world of turned vegetables

  1. I’m loving spiralized veggies. I actually like them better than pasta a lot of the time. It makes me feel healthy and less guilt-ridden about enjoying my favorite sauces too. Plus using the attachment on my Kitchen Aid mixer is fast and fun. I was liking them less when I was trying to hand-spiralize.


    1. Hey Constance thanks for reading and sharing your thoughts! What are your favorite ways to use spiralized vegetables? And how lovely for you to have the KitchenAid attachment!


  2. Yum!! That corn looks sooooo good! I have one of these contraptions, but haven’t used it. I did however, pick up some butternut squash “noodles” at the store. I cut them into shorter strands and added them to a salad. I’ll have to try your recipe soon since I love almost anything chipotle.
    PS Did you get the package?

    Liked by 1 person

    1. I like the spice of chipotle too! I hadn’t thought about cutting the noodles. That could come in handy for certain recipes. And, yes my plant was in the mailbox today!! I can’t wait to see it grow! Thanks bunches! 😁


  3. I am a big fan of keeping them raw and marinating them. Daniel Kim radish and beets in an acidic dressing soften thems yet still maintain a bit of an al’dente crunch.

    Liked by 2 people

    1. Hey Dan! I love that idea. Do you have a dressing combo that you’d share? We had another salad a few nights ago that was a mix of olive oil, rice vinegar, lime juice, honey and ginger that I think could be brilliant with beets and yams! Thanks for reading and sharing!


    1. Hi there Thrifty Campers! It sure was incredibly delicious, to use your words. I hope you get a chance to try some version of it. Thanks for reading and sharing. I appreciate it!

      Liked by 1 person

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