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

  1. 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.
  2. 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.
  3. 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.
  4. Toss together the sweet potato and kale with all remaining salad ingredients, then drizzle over the dressing. Sprinkle over pomegranate seeds and serve.
  5. 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.
  6. 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.
  7. Serve warm with coriander, lime and fluffy bread to dip.