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With a spicy and creamy peanut butter-based dressing, tender sweet potatoes and green beans, and also loads of crisp cabbage and herbs, this hearty salad will satisfy all types of eaters at the table. The cook time for this peanut sweet potato salad is about 40 minutes, totally hands off-style in the oven. This gives you ample time to mix up the slightly spicy Gochujang-boosted dressing, shred the cabbage, and chop the herbs.
Peanut and sweet potatoes is a flavor pairing that I turn to time and again. Not only is it a satiating combo, but with the additions of heat and acid, there’s a special sparkle that happens on the palette. In this recipe, I use Logan Petit Lot’s Peanut Butter Sea Salt as the base of a dressing that’s good enough to eat off the spoon. Umami and spice come from Gochujang and Tamari, and a kiss of lime waves hello in each bite.
I have been a true fan of this Montreal-based producer for years. Their pantry staple nut butters are the best I’ve ever had. The peanut butter has an ideal balance of roast-y sweetness and balancing sea salt. Their standards of procurement and intentional thought process shines in every final product.
The vegetables in this peanut sweet potato salad cook on one sheet pan in stages. When all is done, you simply pile everything on top of crunchy shredded cabbage and big handfuls of chopped cilantro and chives. It’s a naturally vegan, hearty salad that would work nicely as the side to a grilled main or as part of a potluck spread.
Fans of this peanutty flavor combo might also enjoy Spicy & Crispy Peanut Tofu with Green Beans or these Crispy Roasted Brussels Sprouts with Edamame & Peanut Sauce.
Gochujang Peanut Sweet Potato Salad with Green Beans
Roasted sweet potatoes, green beans, and bell pepper combine with a slightly spicy Gochujang peanut dressing and crisp cabbage in this hearty vegan salad.
Servings 4 -6
Ingredients
Roasted Sweet Potatoes, Green Beans & Bell Peppers:
- 2 medium sweet potatoes (about 725 grams)
- 2 tablespoons avocado oil
- sea salt and ground black pepper, to taste
- 1 ½ teaspoons garlic powder, divided
- 1 ½ teaspoons onion powder, divided
- 227 grams green beans
- 1 medium red bell pepper
Gochujang Peanut Dressing:
- ½ cup peanut butter
- 2 tablespoons lime juice
- 1 ½ tablespoons Gochujang
- 1 tablespoon maple syrup
- 2 teaspoons Tamari soy sauce
- sea salt and ground black pepper, to taste
- 6 tablespoons cold water, plus extra
Salad Assembly:
- 1 small head green cabbage (about 600 grams), shredded
- ⅓ cup chopped cilantro
- ¼ cup chopped chives
- 2 tablespoons sesame seeds
Notes
- If you like the spice, feel free to up the Gochujang. I think 1 ½ tablespoons keeps it at a good level with a tiny bit of tingle on the palette, but I recognize that some folks need more ;)
Instructions
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Preheat the oven to 400°F and set out a large baking sheet.
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Peel and chop the sweet potatoes into 2-inch pieces. Place them on the baking sheet along with 1 tablespoon of oil, salt, pepper, 1 teaspoon of garlic powder, and 1 teaspoon of onion powder. Toss to coat the sweet potatoes and then slide the baking sheet into the oven. Set a timer for 20 minutes.
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Trim the ends off of the green beans and cut them in half. Remove the stem of the bell pepper and cut into thin strips. In a medium bowl, toss the green beans and bell pepper with the remaining tablespoon of avocado oil, salt, pepper, remaining garlic powder, and remaining onion powder. Toss to combine.
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When the 20 minutes are up, remove the sweet potatoes from the oven and give them a toss with a spatula. Push them over to one side of the baking sheet. Add the green beans and bell pepper to the other side and place the baking sheet back in the oven for another 15-20 minutes, or until all vegetables are tender with a bit of browning.
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While vegetables are roasting, make the dressing. In an upright blender, combine the peanut butter, lime juice, Gochujang, maple syrup, Tamari, salt, pepper, and water. Blend on high until smooth, about 30 seconds. The dressing should be creamy, but still flow nicely off of a spoon. Add more water if necessary and set aside.
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Assemble the salad. Place the shredded cabbage, half the cilantro, and half the chives on a platter. Sprinkle some salt and pepper. Drizzle the cabbage with about half of the dressing. Top with the roasted sweet potatoes, green beans, and bell peppers. Drizzle with the remaining dressing over top and finish with remaining herbs and sesame seeds. Enjoy immediately!
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