I promised myself at the beginning of this year that I would be getting after it in the healthy food portion of my life, as I do every year. However, this year is different as I’ve managed to incorporate leafy greens into my diet daily.
Although I doubt I could ever do the switch, I’m really seeing the benefits of people who go vegan. In fact, I have a 40-year-old friend who went vegan 9 months just got his blood work back and it reads as if he were a strong healthy 16-year-old boy. I mean come on now that’s ridiculous!! Maybe I’m just jealous?
Healthy clean eating has really come full court circle the last few years and not just because it’s the best way to eat, but now people are mixing and matching flavors to make sure it’s delicious. Healthy eating back in the day was a grapefruit for breakfast… YUCK!!
This Thai Sweet Potato Salad with Peanut Butter Dressing is packed with complex carbohydrates, leafy greens and the tastiest dressing ever! If you are looking to make a healthy easy to make salad, then this is your winner! Happy Cooking!
Thai Sweet Potato Salad with Peanut Butter Dressing Recipe
INGREDIENTS
For the Salad:
- 6 spiralized sweet potatoes, peeled and trimmed
- 1 cup of chickpeas
- 1 cup of corn
- 1 tablespoons of olive oil
- 3 cups of packed sliced kale
- ¼ cup of chopped cilantro
- 2 tablespoons of sliced green onions
- 2 tablespoons of chopped basil
- ¼ cup each sliced baby bell peppers and peanuts for garnish
- Alternative garnishes: basil leaves, lime wedges, microgreens
- Kosher salt and fresh cracked pepper to taste
For the Dressing:
- ½ teaspoon of finely grated fresh ginger
- ½ teaspoon of finely grated garlic
- ½ cup of coconut milk
- ¼ cup of soy sauce
- 2 tablespoons of sesame oil
- 2 tablespoons of rice vinegar
- 2 tablespoons of brown sugar
- 2/3 cup peanut butter
INSTRUCTIONS
- Preheat the oven to 450°.
- Spread out the sweet potatoes on a sheet tray and bake for 10 minutes at 450°. Cool completely.
- Spread out the chickpeas and corn on a sheet tray, coat in olive oil and season with salt and pepper, and bake for 10 minutes at 450°. Cool completely.
- Combine the cooled sweet potatoes, chickpeas and corn along with the kale, herbs, peppers and peanuts and garnishes and set aside.
- Dressing: Combine all ingredients into a bowl and whisk until emulsified.
- Dress the salad with the peanut butter dressing and serve cold.
