All things easy, delicious, and healthy. This Turmeric Sweet Potato Pasta Salad will take your fall dinner to another level!
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My favorite thing about this delicious salad (other than TURMERIC & SWEET POTATO) (!!!!) is how versatile it is! Create it as a side, top it off with your fave protein, or top it off with a little Vegan Turmeric Ginger Dressing and eat is as a meal itself.
Before we get started, I should be very clear that there isn’t actually real life pasta in this salad. Eek! Don’t hate me! The “pasta” is actually spiralized sweet potato, which is pretty much the best thing ever. And this is a health food blog so it’s ok, right??? If you’re feeling a healthy twist on real comfort food pasta, try out the Mushroom & Spinach Pasta Bake recipe! Guys, though. This sweet potato noodle/pasta situation. OMG.
I also have this crazy obsession with my spirazlizer. It makes food so curly and spiraly and oh soooooo pretty! Between that and my sweet potato obsession (sweet potato EVERYTHING in the fall, y’all!), good things are happening over here. Good, wonderful, heavenly Turmeric Sweet Potato Pasta Salad kinda things.
When I made this, I was feeling a little extra protein on this salad and added spicy ground turkey (literally ground turkey with a ton of my fave spices). BEST. DECISION. EVER. Apparently this salad also tastes amazing days after it’s made because I sent it off to work with Cody and he LOVED it!
This Turmeric Sweet Potato Pasta Salad is just one of those “go-to” recipes!
Ya know? So much flavor, so good, so healthy, so easy. Wins in all directions, people!
If you’re sweet potato obsessed (like me) in the fall and looking for more delicious side dishes and salads, be sure to check out the Roasted Sweet Potato Black Bean Salad and Roasted Beets and Sweet Potato Quinoa Salad recipes!
Here’s the easy recipe:
Turmeric Sweet Potato Pasta Salad
- 2 sweet potatoes
- 1 Tbsp olive oil
- 1/2 tsp turmeric
- 3 cups spinach
- 1 cup chickpeas
- 1 Tbsp pistachios
- Peel sweet potatoes and spiralize.
- Cook the sweet potato noodles by sautéing them in oil for about 5-6 minutes. Add a tablespoon or two of water to soften them if needed.
- Mix the noodles with turmeric, spinach chickpeas, and crushed pistachios.