Southwestern Sweet Potato Spiral Bowl

8 Ounces Spiralized Sweet Potato, Raw or Lightly Steamed

1/3 Cup Corn Kernels

1/2 Cup Chickpeas

1/2 Avocado, Sliced

1/3 Cup Cherry Tomatoes, Halved

1/4 Cup Salsa

1/2 Cup Shredded Lettuce

1/3 Cup Sliced Bell Peppers

Quick Chipotle Crema

3/4 Cup Raw Cashews

1/2 Cup Water

2 Tablespoons Lime juice

1 Chipotle Chile Canned in Adobo + 2 Tablespoons of the Adobo Sauce

1 Tablespoon Tomato Paste

2 Teaspoons Nutritional Yeast

1/2 Teaspoon Salt

Begin by tossing all of the ingredients for the chipotle crema into your blender and cranking it up to high. Thoroughly puree until completely smooth, pausing to scrape down the sides of the containing if needed. You will likely have more crema than needed for one portion, but trust me, you'll wish there was even more leftover once you taste this stuff. In fact, feel free to double the quantities and save the sauce in an airtight container in the fridge for up to a week.

Spoon a generous dollop or two of the chipotle crema onto the spiralized sweet potato and toss to thoroughly coat the noodles. Place in a large bowl, and pile the remaining vegetables on top in an attractive pattern (avocado rose not required.) Dig in!

Makes 1 Serving

©Hannah Kaminsky http://www.BitterSweetBlog.com