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!
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 ;)