SWEET POTATO NOODLE SALAD

This sweet potato salad is perfect and filling for a Passover weeknight dinner. Best served  as a side-dish with chicken or fish. The piralizer machine is go-to Passover kitchen tool to own. To create long noodles, I passed my potatoes through the spiralizer, it's fantastic!

SWEET POTATO NOODLE SALAD
with lime, honey and Micro-Greens

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Prep time 10 min | Total time: 20 minutes  | Serves 6-8 | Passover Friendly
INGREDIENTS/ INSTRUCTIONS
2 sweet potatoes 1 cup micro-greens or arugula 2-3 cloves garlic 1 cup greens - spinach, fresh 1/2 cup flat leaf parsley, fresh 1 individual chipotle peppers 1/2 tsp chilli powder 1 lime, juice of 1 tbsp  honey 1 generous pinch salt 1/2 cup pepitas 1 tsp olive oil for dressing 2 tbsp olive oil (add a bit of water as needed to avoid burning)	1.  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.  2.  Toss the noodles, cilantro, micro greens and pepitas together. Save a little of each ingredient for topping the salad if you want it to be extra pretty.  3.   Pulse the dressing ingredients in a food processor until smooth. Taste and adjust to your liking. 4.   Toss with the salad ingredients and you’re good to go! WEIGHT WATCHERS POINTS: 5 POINT