There’s nothing quite like the flavorful kick of Gochujang to elevate a simple salad into something extraordinary. Picture this: roasted sweet potatoes, tender green beans, and vibrant bell peppers, all drizzled with a creamy peanut dressing that manages to be both spicy and savory. This Gochujang Peanut Sweet Potato Salad with Green Beans has become my go-to dish when I crave a meal that’s satisfying yet refreshing.
One day, while sorting through my kitchen staples, I found a jar of Gochujang that had been tucked away for far too long. Inspired, I began experimenting, and what emerged was this colorful salad that has quickly won over friends and family. It’s the perfect solution for those evenings when fast food sounds tempting, but you dream of something homemade that’s packed with flavor and nutrition.
Ready to bring some life back to your weekday meals? This salad not only showcases vibrant, seasonal ingredients, but it’s also incredibly easy to prepare. In just under an hour, you can enjoy a dish that’s versatile enough for lunch or dinner, and a definite crowd-pleaser at gatherings. Let’s dive into the recipe!
Why is Gochujang Peanut Sweet Potato Salad with Green Beans a must-try?
Flavor explosion: This salad combines the sweet creaminess of roasted sweet potatoes with the spicy kick of Gochujang.
Nutrient-packed: Filled with vibrant veggies, it’s a wholesome, feel-good dish.
Quick and Easy: Prep takes just minutes, and the oven does the rest!
Versatile dish: Perfect as a light meal or a stunning side for gatherings.
Crowd favorite: Impress your family and friends with a unique twist on a classic salad!
Gochujang Peanut Sweet Potato Salad Ingredients
For the Roasted Vegetables
• Sweet potatoes – 2 medium (about 725 grams) for a naturally sweet base in your salad.
• Avocado oil – 2 tablespoons enhances flavor and helps with roasting.
• Sea salt and ground black pepper – to taste for perfect seasoning.
• Garlic powder – 1 ½ teaspoons, divided; adds depth to the roasted veggies.
• Onion powder – 1 ½ teaspoons, divided; gives a slight sweetness.
• Green beans – 227 grams, trimmed and cut in half for a crunchy texture.
• Red bell pepper – 1 medium, sliced for vibrant color and taste.
For the Dressing
• Peanut butter – ½ cup creates a creamy and nutty dressing base.
• Lime juice – 2 tablespoons brighten up the flavors with acidity.
• Gochujang paste – 1 ½ tablespoons delivers that signature spicy kick in the Gochujang Peanut Sweet Potato Salad.
• Maple syrup – 1 tablespoon balances the spice with some sweetness.
• Tamari soy sauce – 2 teaspoons adds umami richness without gluten.
• Cold water – 6 tablespoons to thin the dressing to creamy perfection, plus extra if needed.
For the Salad Assembly
• Green cabbage – 1 small head (about 600 grams), shredded for a crunchy base.
• Cilantro – ⅓ cup, chopped adds freshness and flavor.
• Chives – ¼ cup, chopped for a mild oniony touch.
• Sesame seeds – 2 tablespoons add a delightful crunch on top.
How to Make Gochujang Peanut Sweet Potato Salad
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Preheat the oven to 400°F (200°C) and grab a large baking sheet. This will ensure your sweet potatoes roast to perfection, developing that delightful caramelized flavor.
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Prepare the sweet potatoes by peeling and chopping them into 2-inch pieces. Spread them on the baking sheet and toss with 1 tablespoon of avocado oil, salt, pepper, 1 teaspoon of garlic powder, and 1 teaspoon of onion powder. Ensure they are well coated, then pop them into the oven and set a timer for 20 minutes.
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Cut the green beans by trimming the ends and slicing them in half. Then, slice the bell pepper into thin strips. In a medium bowl, mix the green beans and bell pepper with the remaining avocado oil, salt, pepper, garlic powder, and onion powder. Make sure they’re well combined for even roasting.
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Toss the sweet potatoes after 20 minutes and push them to one side of the baking sheet. Add the green beans and bell pepper to the other side, then return the baking sheet to the oven for another 15-20 minutes, or until all the vegetables are tender and beautifully browned.
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Blend the dressing by adding the peanut butter, lime juice, Gochujang paste, maple syrup, Tamari soy sauce, salt, pepper, and water into an upright blender. Blend on high for about 30 seconds, until creamy. It should have a nice pourable consistency; add more water if necessary and set aside.
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Assemble the salad by placing the shredded cabbage, half the cilantro, and half the chives atop a platter. Sprinkle with salt and pepper, then drizzle with half of the dressing. Top with your roasted vegetables, drizzle more dressing on top, and finish with the remaining herbs and sesame seeds. Enjoy this vibrant dish immediately!
Optional: Sprinkle with additional sesame seeds for extra crunch.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Gochujang Peanut Sweet Potato Salad
Fridge: Store leftovers in an airtight container for up to 3 days. If possible, keep the dressing separate to maintain texture and flavor.
Freezer: Freezing the salad is not recommended due to the dressing and the texture of the veggies. However, roasted sweet potatoes alone can be frozen for up to 3 months.
Reheating: If you need to reheat any components, warm the sweet potatoes gently in the oven at 350°F (175°C) until heated through.
Preparation Ahead: You can prepare the veggies ahead of time and store them separately, then toss them with the dressing just before serving for the freshest experience!
Expert Tips for Gochujang Peanut Sweet Potato Salad
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Roast Evenly: Make sure to cut the sweet potatoes uniformly into 2-inch pieces. This ensures they cook evenly, so none are undercooked or burnt.
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Spice Balance: Adjust the Gochujang paste in the dressing to suit your taste. If you’re sensitive to heat, start with a smaller amount and add more gradually.
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Fresh Ingredients: Use fresh green beans and bell peppers; they’ll make a big difference in flavor and texture compared to canned or frozen versions.
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Dressing Consistency: If your dressing is too thick, add water a tablespoon at a time until it reaches your desired consistency, ensuring that the flavors of the Gochujang Peanut Sweet Potato Salad shine through.
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Fresh Herbs: Adding the herbs just before serving keeps them vibrant. If you prep in advance, store them separately to maintain freshness.
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Serving Ideas: This salad is versatile! Serve it as a main dish for lunch or pair it with grilled chicken for dinner to really impress your family and friends.
Make Ahead Options
These Gochujang Peanut Sweet Potato Salad with Green Beans are perfect for busy home cooks looking to save time during hectic weekdays! You can prepare the roasted vegetables—sweet potatoes, green beans, and bell peppers—up to 24 hours in advance. Just roast them as directed, then allow them to cool completely before storing them in an airtight container in the refrigerator. The dressing can also be made ahead; blend it up and keep it chilled for up to 3 days. When you’re ready to serve, simply assemble the salad by tossing the shredded cabbage, herbs, and roasted vegetables together, drizzle with dressing, and enjoy a delightful and nutritious meal with minimal effort.
What to Serve with Gochujang Peanut Sweet Potato Salad with Green Beans?
Creating a feast? Let this vibrant salad inspire your meal pairing with exciting flavors and textures.
- Grilled Chicken: Juicy, marinated chicken adds protein, balancing the savory and sweet elements of the salad beautifully.
- Quinoa Pilaf: Fluffy quinoa mixed with herbs and spices provides a nutty taste that complements the salad’s creamy dressing perfectly.
- Crispy Tofu: Crispy, pan-fried tofu will absorb the dressing’s flavors, offering a satisfying and hearty addition to this fresh dish.
- Garlic Naan Bread: This buttery, warm bread is great for scooping up the salad, making every bite a delightful experience.
- Roasted Brussels Sprouts: Their caramelized edges and earthy flavors enhance the roasted veggies while bringing a bite-full texture.
- Sparkling Water with Lime: A refreshing drink option that pairs excellently with the salad’s zesty notes without overwhelming the palate.
- Mango Sorbet: For dessert, this light and fruity sorbet cleanses the palate while offering a sweet finish that mirrors the salad’s flavors.
- Chickpea Salad: A side of spiced chickpeas will echo the dressing’s complexity, creating a harmonious appetizer to the meal.
- Balsamic Glazed Carrots: The sweetness from the carrots will balance the spiciness of the dressing, rounding out the meal with their delightful crunch.
- Peach Iced Tea: Refreshing and slightly sweet, it’s the perfect sip to enhance the flavors of the Gochujang Peanut Sweet Potato Salad.
Gochujang Peanut Sweet Potato Salad Variations
Feel free to unleash your culinary creativity and make this dish your own!
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Spicy Kick: Add sliced jalapeños or serrano peppers for an extra heat boost that will awaken your taste buds.
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Nut-Free: Substitute sunflower seed butter for peanut butter to keep the creamy texture without the allergens.
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Vegan Delight: Use maple syrup and ensure your Gochujang is vegan-friendly to make this salad completely plant-based.
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Citrus Burst: Incorporate orange or grapefruit segments to add a burst of citrusy freshness that complements the roasted vegetables beautifully.
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Crunchy Topping: Add in some toasted nuts or seeds, like chopped almonds or pumpkin seeds, for a satisfying crunch and added nutrition.
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Herbal Twist: Experiment with fresh herbs like mint or basil instead of cilantro for an aromatic change, bringing a new layer of flavor.
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Texture Variation: Swap in roasted chickpeas instead of or along with the sweet potatoes for an added protein boost and a different textural experience.
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Sweet Surprise: Drizzle some honey or agave syrup over the top just before serving for a delightful contrast to the savory elements.
Each variation offers a unique twist on this flavor-packed salad, allowing you to create a dish that reflects your personal tastes!
Gochujang Peanut Sweet Potato Salad with Green Beans Recipe FAQs
How do I choose the best sweet potatoes?
Absolutely! Look for sweet potatoes that are firm to the touch and free from any dark spots or soft patches. For a nice color, choose those that are a rich orange, as they’ll offer the sweetest flavor.
What’s the best way to store leftovers?
Store any leftover Gochujang Peanut Sweet Potato Salad in an airtight container in the fridge for up to 3 days. If possible, keep the dressing separate to preserve the salad’s freshness and texture.
Can I freeze roasted sweet potatoes?
Yes, you can freeze roasted sweet potatoes! Allow them to cool completely, then place them in a freezer-safe bag or container, removing as much air as possible. They can be frozen for up to 3 months. To reheat, thaw in the fridge overnight and warm gently in the oven at 350°F (175°C) until heated through.
What if my sweet potatoes are less sweet than expected?
Very! If your sweet potatoes lack sweetness, consider drizzling a bit of maple syrup on them before roasting. This extra layer will not only enhance their natural taste but will also tie in beautifully with the flavors in the Gochujang Peanut dressing.
Are there any dietary considerations for this salad?
Absolutely! This salad is vegetarian-friendly and can easily accommodate different dietary needs. To make it vegan, ensure you use maple syrup instead of honey. For nut allergies, feel free to substitute the peanut butter with sunflower seed butter or tahini, but do remember that this will alter the flavor profile slightly.
Can I add other vegetables to the salad?
The more the merrier! Feel free to experiment with adding other colorful veggies like zucchini, carrots, or even corn. Just make sure to adjust roasting times accordingly to ensure everything is cooked to perfection!
Flavor-Packed Gochujang Peanut Sweet Potato Salad with Green Beans
Ingredients
Equipment
Method
- Preheat the oven to 400°F (200°C) and grab a large baking sheet.
- Prepare the sweet potatoes by peeling and chopping them into 2-inch pieces and toss them on the baking sheet with avocado oil, salt, pepper, garlic powder, and onion powder.
- Cut the green beans and bell pepper, then mix them with the remaining avocado oil, salt, pepper, garlic powder, and onion powder.
- Toss the sweet potatoes after 20 minutes and add the green beans and bell pepper to the baking sheet. Return to the oven for another 15-20 minutes.
- Blend the dressing ingredients in an upright blender until creamy, adjust with more water if necessary.
- Assemble the salad by layering the shredded cabbage, half the cilantro, chives, roasted vegetables, and drizzle with dressing. Serve immediately.