This hearty salad combines tender roasted sweet potatoes and green beans, enhanced by a spicy peanut butter dressing. The cook time is about 40 minutes, allowing ample time to prepare a Gochujang-boosted dressing and chop vegetables. The unique pairing of peanut butter with sweet potatoes creates a satiating flavor experience. Cabbage, cilantro, and chives provide freshness to the salad. It's a naturally vegan dish, suitable as a side or potluck item, and highlights the unique qualities of Montreal-based nut butter producer Logan Petit Lot.
Roasted sweet potatoes, green beans, and bell pepper combine with a slightly spicy Gochujang peanut dressing and crisp cabbage in this hearty vegan salad.
Peanut and sweet potatoes is a flavor pairing that I turn to time and again. Not only is it a satiating combo, but with the additions of heat and acid, there's a special sparkle that happens on the palette.
The peanut butter has an ideal balance of roast-y sweetness and balancing sea salt. Their standards of procurement and intentional thought process shines in every final product.
When all is done, you simply pile everything on top of crunchy shredded cabbage and big handfuls of chopped cilantro and chives.
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