Southwestern Sweet Potato Noodle Salad is a fun clean eating recipe for the summer. Quick and easy to make!

Southwestern Sweet Potato Noodle Salad with Avocado Pesto

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people
Author Nora Rusev


For the salad:

  • 2 teaspoons olive oil
  • 1 ear corn kernels cut off
  • 1 sweet potato spiralized
  • 1 can black beans drained and rinsed
  • 1/2 red onion chopped
  • 2 cups baby kale (or other greens)

For the avocado pesto dressing:

  • 1/2 avocado
  • 1 lime juice only
  • bunch cilantro
  • 2 tbsp macadamia nuts
  • 1/2 red onion
  • 1 clove garlic
  • 1/4 cup water
  • salt + pepper to taste


  • Heat one teaspoon olive oil over medium high heat. Roast the corn until golden. Remove from the pan and set aside.
  • Heat the second teaspoon olive oil in the pan and add the sweet potato noodles. Toss gently until piping hot, then pour in about 3 tablespoons of water. Keep tossing until the water has evaporated. Repeat until the noodles are tender, about 5 minutes.
  • In the meantime, pulse all pesto ingredients in a mini food processor until a sauce forms.
  • Toss the corn, sweet potato noodles, remaining salad ingredients and dressing in a large salad bowl just before serving.