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

roasted sweet potato salad with pecans, maple syrup and green onions

What makes a great woman? Is it her money? Her influence? Is it her devotion to her family or her ability to show grand restraint in times when her insides are fuming? A great woman means different things to each one of us, but at the end of the day, all definitions are linked to one simple notion, she is giving and kind. I feel privileged to be surrounded by amazing women, yes you.. the one reading this via Facebook ;) 

For the first time in years, I have a sukkah in my backyard. I didn't build this sukkah - I can't take that credit; instead, a young mother of four did. She lent me her sukkah and took time off her busy family schedule as a means to ensure my little family has a sukkah. That sacrifice, that act of selflessness, or her ability to care for someone she barely knows, is what makes her a great a woman. 

Today on the eve of sukkot, I ask, look around you, appreciate those women that we sometimes take for granted. 

I found this recipe in a new cookbook called Eating Well (yes, I'm trying). I thought we can all use a simple warm sweet potato salad this fall season. It's simple, yummy, and wholesome. Enjoy!

INGREDIENTS Serves 4 | Prep time 40 minutes.

•  3 lb, sweet potatoes
• 2 tbs olive oil
•  Salt & freshly ground pepper, to taste
•  ½ cup lime juice
• 3-4 tbsp maple syrup
• ½ cup of toasted pecans
•  ½ cup minced green onions
• ¼ cup chopped fresh cilantro

INSTRUCTIONS 

1. Preheat oven to 400 degrees farenheit. Peel sweet potatoes and cut into 1-inch- chunks. 
2. Put in a large baking pan, drizzle with 1 ½ tbsp. oil, sprinkle with ½ tsp salt and mix to coat. 
3. Spread potatoes in a single layer and bake, stirring occasionally, until tender when pierced, 25-30 minutes.
4. Meanwhile, in a large bowl, mix lime juice, maple  syrup, and remaining  ½ Tbsp oil. 
5. Add hot roasted sweet potatoes to lime juice mixture, along with pecans, green onions, and cilantro. 
6. Mix well and season to taste with pepper  and additional salt. 
7. Serve at once, or cool to room temperature and mix again before serving.