Description
Gochujang Peanut Sweet Potato Salad with Green Beans – a vegan roasted salad with a spicy-sweet peanut gochujang dressing.
Ingredients
Scale
- 2 medium sweet potatoes (about 725 grams), peeled and chopped into 2-inch pieces
- 2 tablespoons avocado oil
- Sea salt and ground black pepper, to taste
- 1 1/21/2 teaspoons garlic powder, divided
- 1 1/21/2 teaspoons onion powder, divided
- 227 grams green beans, trimmed
- 1 medium red bell pepper, diced
- 1/2 cup peanut butter
- 2 tablespoons lime juice
- 1 1/2 tablespoons Gochujang paste
- 1 tablespoon maple syrup
- 21/2 teaspoons Tamari soy sauce
- 6 tablespoons cold water, plus extra for consistency
- 1 small head green cabbage (about 600 grams), shredded
- 1/3 cup chopped cilantro
- 1/4 cup chopped chives
- 2 tablespoons sesame seeds
Instructions
- Step 1: Preheat Oven: Preheat your oven to 400 degrees F to ensure it is hot when placing the potatoes inside, allowing for even roasting and enhancing the natural sweetness.
- Step 2: Roast Potatoes: Toss the chopped sweet potatoes on a baking sheet with avocado oil, salt, pepper, 11/2 teaspoon garlic powder, and 11/2 teaspoon onion powder. Mix well and bake for about 20 minutes.
- Step 3: Prepare Vegetables: While the sweet potatoes are roasting, trim the green beans and dice the red bell pepper. Toss them in a bowl with a drizzle of oil, salt, and pepper, and the remaining garlic powder and onion powder.
- Step 4: Combine & Bake: After 20 minutes in the oven, toss the sweet potatoes, then add the seasoned green beans and bell pepper to the baking sheet. Return to the oven and bake for an additional 15-20 minutes, until the sweet potatoes are slightly browned and tender, and the green beans are vibrant and crisp.
- Step 5: Blend Dressing: In a blender, combine the peanut butter, lime juice, Gochujang paste, maple syrup, Tamari soy sauce, and 6 tablespoons cold water. Blend until smooth, adjusting with additional water one tablespoon at a time for desired consistency. Taste and adjust seasoning as needed.
- Step 6: Assemble Salad: In a large bowl, mix the roasted vegetables with the shredded cabbage, cilantro, and chives, then drizzle with the peanut dressing. Toss to combine and serve immediately, ensuring each bite is packed with flavor and crunch.
Notes
- Storage Tips: Store leftover salad in an airtight container in the refrigerator for up to 3 days. For best results, keep the components separate until ready to serve to maintain the crunch of the cabbage.
- Expert Tips: If sweet potatoes are not fork-tender after 20 minutes, continue roasting for another 5-10 minutes. If the green beans appear overcooked, reduce the baking time to 10-12 minutes for best texture.
- Reheating Instructions: Reheat in the microwave at medium power for 1-2 minutes, or until warmed through.
- Serving Suggestions: Serve as a side dish with grilled protein or enjoy as a hearty main dish paired with a light salad.
- Recipe Variations: For added protein, consider mixing in chickpeas or edamame. Substitute sweet potatoes with waxy potatoes like red or new potatoes if desired.
- Ingredient Notes: Choose fresh, firm green beans for crunch. A high-quality Gochujang enhances flavor; adjust it based on your heat preference. If desired, use vegan mayonnaise for the dressing for a creamy bind. Look for unseasoned rice vinegar for balance.
Nutrition
- Serving Size: 4-6 servings
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg