Gochujang Peanut Sweet Potato Salad

The Gochujang Peanut Sweet Potato Salad is one of those dishes that brings joy and comfort to my table. I remember the first time I made it; I had some friends over for dinner, and I wanted to serve something special but not overly complicated. I knew I needed a vibrant salad that could stand on its own, and this one fit the bill perfectly. The combination of roasted sweet potatoes, crunchy green beans, and a rich peanut dressing is simply irresistible. As the sweet potatoes caramelize in the oven, the entire kitchen fills with a warm, inviting aroma that promises deliciousness.

As we gathered around the table, there was a palpable excitement in the air. Each bite of the Gochujang Peanut Sweet Potato Salad was a delightful mix of textures and flavors—the sweetness of the potatoes, the earthiness of the greens, and the creamy, spicy dressing that ties it all together. It was a hit with everyone, and I found myself sharing the recipe even before dessert was served. What I love most about this salad is its versatility; it can be served as a satisfying main dish or a flavorful side. Plus, it’s packed with nutrients and good-for-you ingredients, making it a dish I can feel great about serving to my loved ones.

Whether you’re planning a casual weeknight meal or a festive gathering, this salad is sure to impress. So, roll up your sleeves and get ready to whip up a dish that’s not just easy to make, but also filled with love and flavor!

What to Buy for Gochujang Peanut Sweet Potato Salad

When it comes to the ingredients for this salad, each one plays a crucial role in creating that perfect harmony of flavors and textures. From the creamy peanut butter to the zingy lime juice and spicy Gochujang paste, every component works together beautifully to create a dish that’s not only satisfying but also nutritious.

• 2 medium sweet potatoes (about 725 grams) – Sweet potatoes are the star of this dish, bringing natural sweetness and a creamy texture when roasted.
• 2 tablespoons avocado oil – This oil is perfect for roasting as it has a high smoke point and adds a subtle flavor.
• Sea salt and ground black pepper, to taste – Essential seasonings to enhance the flavors of the vegetables.
• 1 ½ teaspoons garlic powder, divided – Adds depth and savory notes to the salad.
• 1 ½ teaspoons onion powder, divided – Complements the garlic and enhances the overall flavor profile.
• 227 grams green beans – These add a crunchy texture and vibrant color to the dish.
• 1 medium red bell pepper – Adds sweetness and a pop of color, making the salad visually appealing.
• ½ cup peanut butter – The creamy base of the dressing, providing richness and flavor.
• 2 tablespoons lime juice – Brightens the dish and balances the richness of the peanut butter.
• 1 ½ tablespoons Gochujang paste – Adds a spicy kick and depth of flavor to the dressing.
• 1 tablespoon maple syrup – A touch of sweetness to balance the heat from the Gochujang.
• 2 teaspoons Tamari soy sauce – Adds umami and saltiness to the dressing.
• 6 tablespoons cold water, plus extra – Helps to achieve the desired consistency for the dressing.
• 1 small head green cabbage (about 600 grams), shredded – Provides a crunchy base for the salad.
• ⅓ cup chopped cilantro – Adds freshness and a burst of flavor.
• ¼ cup chopped chives – Introduces a mild onion flavor that complements the other ingredients.
• 2 tablespoons sesame seeds – For a nutty crunch and finishing touch.

How to Cook Gochujang Peanut Sweet Potato Salad

Cooking this Gochujang Peanut Sweet Potato Salad is as easy as it is delicious! Just follow these simple steps, and you’ll have a beautiful salad ready to impress your family or guests.

1. Preheat the oven to 400°F and prepare a large baking sheet. This is where the magic begins, as the high heat will help roast the sweet potatoes to perfection.

2. Peeled and chopped, the sweet potatoes should be cut into 2-inch pieces. Place them on the baking sheet, drizzle with 1 tablespoon of avocado oil, and season with sea salt, ground black pepper, 1 teaspoon of garlic powder, and 1 teaspoon of onion powder. Toss well to coat and slide the baking sheet into the oven. Set a timer for 20 minutes and enjoy the delightful smell filling your kitchen.

3. While the sweet potatoes are roasting, trim the ends off of the green beans and cut them in half. Remove the stem from the red bell pepper and cut it into thin strips. In a medium bowl, combine the green beans and bell pepper with the remaining tablespoon of avocado oil, salt, pepper, the remaining garlic powder, and onion powder. Toss to coat and set aside.

4. When the 20-minute timer goes off, remove the sweet potatoes from the oven and give them a gentle toss with a spatula. Push them to one side of the baking sheet and add the prepared green beans and red bell pepper to the other side. Return the baking sheet to the oven for another 15 to 20 minutes, or until all vegetables are tender and have a bit of browning. You want them to be soft, but not mushy.

5. While the vegetables are roasting, it’s time to make the dressing. In an upright blender, combine the peanut butter, lime juice, Gochujang, maple syrup, Tamari, sea salt, ground black pepper, and cold water. Blend on high until smooth, about 30 seconds. The dressing should be creamy yet flow smoothly off the spoon. If it’s too thick, add a little more cold water to achieve the desired consistency.

6. Now, assemble the salad! On a large platter, place the shredded cabbage, half of the cilantro, and half of the chives. Sprinkle with a little sea salt and ground black pepper to enhance the flavors. Drizzle about half of the dressing over the cabbage.

7. Top the cabbage with the roasted sweet potatoes, green beans, and red bell peppers. Drizzle with the remaining dressing, and finish with the rest of the herbs and sesame seeds. Enjoy immediately!

Ways to Customize

This Gochujang Peanut Sweet Potato Salad is wonderfully versatile, allowing you to make it your own! Here are some tips to customize it to your taste:

• Switch up the vegetables: Feel free to add or replace vegetables based on what you have on hand or what’s in season.
• Make it creamy: For a creamier dressing, add a bit of Greek yogurt or coconut cream to the peanut butter mix.
• Add crunch: Toss in some toasted nuts or seeds for extra crunch and flavor.
• Herb alternatives: Try using basil or parsley instead of cilantro for a different flavor profile.
• Grain addition: Adding quinoa or farro can turn this salad into a heartier meal.
• Spice it up: Incorporate some red pepper flakes or sriracha for additional heat.
• Storage: Store leftovers in an airtight container in the fridge for up to three days.
• Freezing: This salad is best enjoyed fresh; freezing is not recommended as the vegetables may become mushy.
• Pairing: Serve this salad with grilled chicken, tofu, or as part of a buffet for a colorful display.

Side Dish Ideas for Gochujang Peanut Sweet Potato Salad

This Gochujang Peanut Sweet Potato Salad makes a perfect side for various occasions. Here are some delicious pairings that complement its flavors beautifully:

• Grilled Chicken: The smoky flavor of grilled chicken pairs wonderfully with the sweet and spicy elements of the salad.
• Quinoa Bowl: For a wholesome meal, serve it alongside a quinoa bowl loaded with fresh veggies and a tangy dressing.
• Rice Dishes: This salad works well as a side to fried rice or coconut rice, adding color and crunch.
• Wraps: Use this salad as a filling for wraps or lettuce cups for a fun, hand-held meal.
• Occasions: Perfect for potlucks, picnics, or a light lunch, this salad shines in any setting.
• Seasonal dishes: Pair with grilled seasonal vegetables for a summer barbecue or serve it at holiday gatherings for a refreshing option.

FAQ

Conclusion

The Gochujang Peanut Sweet Potato Salad is a unique and flavorful dish that captures the essence of vibrant ingredients and bold spices. It’s a wonderful addition to any meal, whether as a main or a side. I encourage you to try this recipe and enjoy the delightful combination of flavors. You won’t be disappointed, and your taste buds will thank you!

Gochujang Peanut Sweet Potato Salad

The ultimate comfort food, this Gochujang Peanut Sweet Potato Salad combines roasted sweet potatoes, crispy green beans, and a creamy peanut dressing. Easy to make and packed with flavor, it's the perfect side dish for any occasion. Try it tonight!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course Salads, Side Dishes

Cuisine Asian

Servings 5 servings

Calories 320 kcal

Equipment

• Blender

Ingredients

  

• 2 medium sweet potatoes about 725 grams
• 2 tablespoons avocado oil
• to taste sea salt and ground black pepper
• 1 ½ teaspoons garlic powder divided
• 1 ½ teaspoons onion powder divided
• 227 grams green beans
• 1 medium red bell pepper
• ½ cup peanut butter
• 2 tablespoons lime juice
• 1 ½ tablespoons Gochujang paste
• 1 tablespoon maple syrup
• 2 teaspoons Tamari soy sauce
• to taste sea salt and ground black pepper
• 6 tablespoons cold water plus extra
• 1 small head green cabbage about 600 grams, shredded
• ⅓ cup chopped cilantro
• ¼ cup chopped chives
• 2 tablespoons sesame seeds

Instructions

 

• Preheat the oven to 400°F and set out a large baking sheet.
• Peeled and chopped, the sweet potatoes should be cut into 2-inch pieces. Place them on the baking sheet, drizzle with 1 tablespoon of avocado oil, and season with sea salt, ground black pepper, 1 teaspoon of garlic powder, and 1 teaspoon of onion powder. Toss well to coat and slide the baking sheet into the oven. Set a timer for 20 minutes and enjoy the delightful smell filling your kitchen.
• While the sweet potatoes are roasting, trim the ends off of the green beans and cut them in half. Remove the stem from the red bell pepper and cut it into thin strips. In a medium bowl, combine the green beans and bell pepper with the remaining tablespoon of avocado oil, salt, pepper, the remaining garlic powder, and onion powder. Toss to coat and set aside.
• When the 20-minute timer goes off, remove the sweet potatoes from the oven and give them a gentle toss with a spatula. Push them to one side of the baking sheet and add the prepared green beans and red bell pepper to the other side. Return the baking sheet to the oven for another 15 to 20 minutes, or until all vegetables are tender and have a bit of browning. You want them to be soft, but not mushy.
• While the vegetables are roasting, it’s time to make the dressing. In an upright blender, combine the peanut butter, lime juice, Gochujang, maple syrup, Tamari, sea salt, ground black pepper, and cold water. Blend on high until smooth, about 30 seconds. The dressing should be creamy yet flow smoothly off the spoon. If it’s too thick, add a little more cold water to achieve the desired consistency.
• Now, assemble the salad! On a large platter, place the shredded cabbage, half of the cilantro, and half of the chives. Sprinkle with a little sea salt and ground black pepper to enhance the flavors. Drizzle about half of the dressing over the cabbage.
• Top the cabbage with the roasted sweet potatoes, green beans, and red bell peppers. Drizzle with the remaining dressing, and finish with the rest of the herbs and sesame seeds. Enjoy immediately!

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 😉

Keyword Gochujang salad, Healthy Salad Recipe, Peanut salad recipe, Sweet potato salad