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Gochujang Peanut Sweet Potato Salad with Green Beans

5 from 4 reader reviews
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 40 minutes
Servings 4 -6
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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 paste
  • 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

Instructions

  • Preheat the oven to 400°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!

Equipment

Recipe 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 ;)
Roasted sweet potatoes, green beans, and bell pepper combine with a slightly spicy Gochujang peanut dressing and crisp cabbage in this hearty vegan salad.