GOCHUJANG PEANUT SWEET POTATO SALAD WITH GREEN BEANS
With a spicy and creamy peanut butter-based dressing, tender sweet potatoes, green beans, and 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. This recipe was created by Laura Wright, the founder and recipe developer behind The First Mess, a celebrated plant-based blog known for its seasonal, wholesome recipes and beautiful photography.
INGREDIENTS
Makes 4-6 servings
Roasted Sweet Potatoes, Green Beans Bell Peppers:
- 2 medium sweet potatoes (about 725 grams)
- 2 tbsp avocado oil
- sea salt and ground black pepper, to taste
- 1 ½ tsp garlic powder, divided
- 1 ½ tsp onion powder, divided
- 227 grams green beans
- 1 red bell pepper
Gochujang Peanut Dressing:
- 2 tbsp lime juice
- 1 ½ tbsp Gochujang*
- 1 tbsp maple syrup
- 2 tsp Tamari soy sauce
- sea salt and ground black pepper, to taste
- 6 tbsp cold water, plus extra
Salad Assembly:
- 1 small head cabbage (about 600 grams), shredded
- ⅓ cup chopped cilantro
- ¼ cup chopped chives
- 2 tbsp sesame seeds
INSTRUCTIONS
- Preheat the oven to 400 degrees F and set out a large baking sheet.
- 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.
- 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.
- 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.
- 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.
- 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!
*Note: If you like the spice, feel free to up the Gochujang.
