Thai Sweet Potato Salad with Peanut Butter Dressing Recipe
Keyword: Healthy, Salad, Videos
Skill: intermediate
Servings: 1
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.