Roasted sweet potato salad with black pepper peanut sauce
Roasted sweet potato salad with black pepper peanut sauce
Ingredients
For the sauce
5 tbsp Freda’s black pepper peanut butter
1 tbsp sesame oil
2 tbsp soy sauce or tamari
1-2 tsp maple syrup (or to taste)
Small squeeze lime juice
Sea Salt and chilli flakes, to taste
Cashew milk, until you achieve desired texture
One cup cooked quinoa
1/4 red cabbage, finely chopped
One large avocado, pitted and chopped
Four to six handfuls spinach, shredded
Two sweet potatoes, chopped
Four handfuls kale, stalks removed
2.5 tbsp avocado oil
1 tbsp nutritional yeast
Salt and pepper, to taste
4 tbsp pomegranate arils, to serve
Process
- Preheat oven to 200C and line two baking trays. Drizzle your chopped sweet potatoes in oil, then season. Cook until tender and caramelised (25-30 minutes), then set aside.
- Massage your kale in the remaining oil and sprinkle with salt and pepper and the nutritional yeast. Cook in the oven until crisp (around 5 minutes). Set aside.
- Make your dressing by whisking all ingredients together, adding a splash of cashew milk at a time until you achieve desired consistency. Add salt and chilli flakes, if desired.
- Toss together the sweet potato and kale with all remaining salad ingredients, then drizzle over the dressing. Sprinkle over pomegranate seeds and serve.
- Heat oil in a pan, then fry onion until softened. Add in garlic, ginger and fry until fragrant. Add in peanut butter and curry paste, then stir well. Heat for a further minute, then add in water, stock cube and milk. Warm through on a low to medium heat until beginning to thicken.
- Blend the sauce for a smooth texture (recommended!), or leave chunky. Add in the beans, then continue to heat until beginning to thicken (15 minutes), stirring often - add a splash more milk or water if needed. Season to taste.
- Serve warm with coriander, lime and fluffy bread to dip.
