Roasted Sweet Potato & Soba Noodle Bowl with Hatch Chili Dressing

Roasted Sweet Potato & Soba Noodle Bowl with Hatch Chili Dressing

PREP

20mins 

COOK

20mins 

SERVES

4 people
Soba noodles, roasted sweet potatoes and mushrooms tossed with Hatch Chile Dressing and topped with crunchy toasted pepitas.

INGREDIENTS

  • 1 large sweet potato, halved and sliced 1/4-in/6mm thick
  • 8 ounces (225 g) large mushrooms, (such as trumpet mushrooms), halved
  • 1/2 cup (125 mL) Hellmann's® Hatch Chili Dressing, divided
  • 8 ounces (225 g) soba noodles, (preferably black), cooked
  • 1 dill pickle, sliced
  • 4 cups (1 L) mixed salad greens
  • 2 Tbsp. (30 mL) Hellmann's® Real Mayonnaise
  • 1/4 cup (60 mL) roasted pumpkin seeds

  1. Amount per Serving
Title Amount per Serving

METHOD

  1. Heat oven to 425°F (220°C) Toss sweet potatoes and mushrooms with 1/4 cup (60 mL) Hellmann's® Hatch Chili Dressing. Arrange on foil or parchment lined rimmed baking sheet. Roast 20 minutes or until browned and tender.

  2. Arrange soba noodles, pickles, greens and roasted vegetables in 4 bowls. Combine remaining Dressing with Mayonnaise and drizzle evenly over bowls. Sprinkle with pumpkin seeds and garnish, if desired, with cilantro leaves.

Tip:

Make ahead tip: The vegetables can be roasted a day or 2 ahead so then come serving time its just a quick assembly.