Thai Sweet Potato Salad with Peanut Butter Dressing Recipe



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
  1. Preheat the oven to 450°.
  2. Spread out the sweet potatoes on a sheet tray and bake for 10 minutes at 450°. Cool completely.
  3. 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.
  4. Combine the cooled sweet potatoes, chickpeas and corn along with the kale, herbs, peppers and peanuts and garnishes and set aside.
  5. Dressing: Combine all ingredients into a bowl and whisk until emulsified.
  6. Dress the salad with the peanut butter dressing and serve cold.