Sweet Potato Salad with Peanut Dressing by @deliciouslyella

1h11

2 servings

🥔

1

Sweet potato

🌶️

1 tsp

Paprika

🧄

1 clove

Garlic

🫘

300 g

Beansprouts

🥢

2 tbsp

Tamari

🥒

1

Cucumber

🫜

Radish

🥑

1

Avocado

🧅

2

Spring onion

🌿

15 g

Coriander

🌶️

1

Red chilli

🫒

Olive oil

🫗

Sesame oil

🧂

Salt

🫗

1 tbsp

Toasted sesame oil

🥜

2 tbsp

Peanut butter

🍋

0.5

Lime

🌶️

Dried red chilli flakes

🍁

2 tsp

Maple syrup

💧

Water

  1. Preheat

    Preheat the oven to 180°C / 160°C fan / 350°F.

  2. Place
    • Sweet potato
    • Olive oil
    • Salt

    Place the sweet potato on a baking tray with a tablespoon of olive oil and a sprinkling of salt and paprika.

  3. Roast
    • Sweet potato

    Roast for 45 minutes until golden.

  4. Whisk
    • Toasted sesame oil
    • Tamari
    • Peanut butter

    To make the dressing, whisk together the sesame oil, tamari, peanut butter, lime juice, chilli flakes and maple syrup, adding water as needed to loosen - it should be the consistency of single cream.

  5. Set

    Set the dressing aside.

  6. Warm
    • Sesame oil

    Warm the sesame oil in a frying pan over medium heat.

  7. Add
    • Garlic

    Add the garlic and cook for 1 minute until fragrant.

  8. Add
    • Beansprouts

    Add the bean sprouts and cook for 5 minutes, until just tender.

  9. Stir
    • Tamari

    Stir in the tamari and remove from the heat.

  10. Add
    • Sweet potato
    • Beansprouts
    • Cucumber

    Once cooled slightly, add the cooked sweet potatoes to a large bowl along with the bean sprouts, cucumber, radish, avocado, spring onion, coriander and chilli.

  11. Drizzle

    Drizzle over the dressing and toss until well combined.

Sweet Potato Salad with Peanut Dressing by @deliciouslyella

1h11

2 servings

🥔

1

Sweet potato

🌶️

1 tsp

Paprika

🧄

1 clove

Garlic

🫘

300 g

Beansprouts

🥢

2 tbsp

Tamari

🥒

1

Cucumber

🫜

Radish

🥑

1

Avocado

🧅

2

Spring onion

🌿

15 g

Coriander

🌶️

1

Red chilli

🫒

Olive oil

🫗

Sesame oil

🧂

Salt

🫗

1 tbsp

Toasted sesame oil

🥜

2 tbsp

Peanut butter

🍋

0.5

Lime

🌶️

Dried red chilli flakes

🍁

2 tsp

Maple syrup

💧

Water

Preparation Steps

  1. Step 1/11

    Preheat the oven to 180°C / 160°C fan / 350°F.

  2. Step 2/11

    Place the sweet potato on a baking tray with a tablespoon of olive oil and a sprinkling of salt and paprika.

    🥔Sweet potato
    🫒Olive oil
    🧂Salt
    🌶️Paprika
    🍳Baking tray

  3. Step 3/11

    Roast for 45 minutes until golden.

    🥔Sweet potato
    🍳Baking tray

  4. Step 4/11

    To make the dressing, whisk together the sesame oil, tamari, peanut butter, lime juice, chilli flakes and maple syrup, adding water as needed to loosen - it should be the consistency of single cream.

    🫗Toasted sesame oil
    🥢Tamari
    🥜Peanut butter
    🍋Lime
    🌶️Dried red chilli flakes
    🍁Maple syrup
    💧Water
    🥄Whisk

  5. Step 5/11

    Set the dressing aside.

  6. Step 6/11

    Warm the sesame oil in a frying pan over medium heat.

    🫗Sesame oil
    🍳Frying pan

  7. Step 7/11

    Add the garlic and cook for 1 minute until fragrant.

    🧄Garlic
    🍳Frying pan

  8. Step 8/11

    Add the bean sprouts and cook for 5 minutes, until just tender.

    🫘Beansprouts
    🍳Frying pan

  9. Step 9/11

    Stir in the tamari and remove from the heat.

    🥢Tamari
    🍳Frying pan

  10. Step 10/11

    Once cooled slightly, add the cooked sweet potatoes to a large bowl along with the bean sprouts, cucumber, radish, avocado, spring onion, coriander and chilli.

    🥔Sweet potato
    🫘Beansprouts
    🥒Cucumber
    🫜Radish
    🥑Avocado
    🧅Spring onion
    🌿Coriander
    🌶️Red chilli
    🥣Large bowl

  11. Step 11/11

    Drizzle over the dressing and toss until well combined.

    🥣Large bowl

Composition

Ingredients

Types

Vegetables, Spices, Condiments, Fruits, Herbs, Oils, Nuts, Sweeteners, Other

Ingredients

Sweet potato, Paprika, Garlic, Beansprouts, Tamari, Cucumber, Radish, Avocado, Spring onion, Coriander, Red chilli, Olive oil, Sesame oil, Salt, Toasted sesame oil, Peanut butter, Lime, Dried red chilli flakes, Maple syrup, Water

Notes

Sweet potato (cut into bite-sized chunks), Garlic (crushed), Tamari (for the salad), Cucumber (deseeded and diced), Radish (thinly sliced), Avocado (sliced), Spring onion (thinly sliced), Coriander (about 15g, roughly chopped), Red chilli (finely chopped), Olive oil (drizzle, for the salad/roasting), Sesame oil (drizzle, alternative to olive oil), Salt (a sprinkling, for roasting sweet potato), Lime (juiced), Water (as needed to loosen the dressing to the consistency of single cream)

Allergens

Soy, Sesame, Peanuts, Tree nuts

Dietetics

Dietary regimen

Vegan, Vegetarian, Pescatarian, Dairy-Free, Egg-Free

Calories

480 kcal

Macro nutrients

Protein: 15g, Carbohydrates: 45g, Fat: 28g, Fiber: 11g, Sugars: 16g

Nutritional Information

Minerals

Potassium: 900mg, Magnesium: 90mg, Sodium: 900mg, Iron: 3mg

Vitamins

Vitamin A: 850µg, Vitamin C: 32mg, Vitamin K: 45µg, Folate: 110µg

Preparation

Time Information

Preparation

20 minutes

Cooking

51 minutes

Overall

1 hour 11 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

Baking tray, Whisk, Frying pan, Large bowl, Knife, Chopping board

Appliances

Oven

Type

Type

Type Of Dish

Main Course, Salad

Occasions

Everyday Meal, Meal Prep

Origin

Source

Platform

instagram

Original Creator

@deliciouslyella

Origin

Cuisine

Asian

Geographic

United Kingdom, Europe

Various

Aspect

Texture

Creamy, Crunchy, Tender, Hearty

Flavors

Nutty, Zesty, Savory, Spicy, Sweet

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

leftovers : 2 days (store in an airtight container,dressing may be kept separately to preserve the avocado and crunch,best enjoyed fresh as avocado and cucumber soften over time)