Sun Recipes

Sweet Potato Noodle Salad With Avocado Dressing

In this tasty, veggie-packed salad, we use a spiralizer to make sweet potato “noodles.”

Ingredients

For making the “noodles”:

• 1 sweet potato, spiralized (with spiralizer)
• 1 tsp olive oil

For the dressing:

• 1 ripe avocado
• 2 tbsp minced garlic
• 1 tsp ground coriander
• 1 bunch of fresh cilantro, washed and chopped (optional, if you really hate cilantro, you can leave it out!)
• Salt and pepper
• ½ c water (add more if the dressing is still too chunky)
• Juice from one lime

For the salad:

• 2 cups baby spinach
• 1 cup arugula
• 1 cup shredded red cabbage
• 3 green onions diced

Instructions

Prepare the sweet potato noodles:

1. Spiralize
2. Heat the oil on the stove
3. Saute the noodles for about five minutes, stirring regularly, until the noodles are tender but not mushy
4. Remove from heat and allow to cool to room temperature

Prepare the dressing:

1. Blend all the ingredients until it’s smooth

Prepare the salad:

1. Combine salad veggies with the sweet potato noodles in a large bowl
2. Toss with the avocado dressing

Sweet potato crackers

Who needs to buy unhealthy, processed snacks when you can make your own? These healthy crackers are perfect snacking foods that are full of vitamins.

Ingredients

• 1 cup mashed sweet potato
• ½ c green banana flour
• 1 tsp salt
• ½ tsp garlic powder
• 4 tbsp coconut oil, melted

Instructions

1. Preheat the oven to 350 degrees F and line two baking sheets with parchment paper
2. Combine sweet potato, flour, salt, garlic, and oil in a large bowl and stir to until it forms a dough
3. Move half the dough to the baking sheet and top it with another sheet of parchment paper.
4. Using a rolling pin, roll the dough until it is about an eighth of an inch thick (thinner dough will lead to crispier crackers)
5. Remove the top layer of parchment paper and cut the dough into 1-inch squares using a pizza cutter
6. Repeat this process with the second half of dough and the other baking sheet
7. Bake for fifteen minutes then remove the baking sheets to flip the crackers
8. Bake for another ten to fifteen minutes keeping an eye on the crackers at the end.  You want them to be crisp, not burnt!
9. Allow the crackers to cool before you eat them.  They’ll crisp up even more as they cool.

Infused Water

Infused water is a refreshing and zero-calorie alternative to drinking soda or juice.  You can easily make infused water by leaving fruit, cucumber, and herbs in a pitcher overnight.  The combinations are endless!  Since these recipes are focused on adding more carotenoids, here are some combinations you can try with slices of carotenoid-rich fruit and a gallon of water:

• 1 lemon + 2 oranges + 1 cucumber
• 1 mango + ten strawberries
• 2 grapefruit + 2 sprigs of rosemary
• 2 oranges + 5 kiwis
• ½ cantaloupe + 3 peaches + ¼ watermelon