Speedy and satisfying! Our peanut satay sauce is infused with Thai curry paste, coconut milk, and fresh lime. Decorated with chilli, coriander, and peanuts, it spills over caramelised sweet potato and a vibrant mix of green and black beans.
Thai Sweet Potato Salad
Thai Sweet Potato Salad
with warm beans & a coconut milk and peanut butter sauce
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Black Beans
- Coconut Milk
- Fresh Chilli
- Fresh Chillies
- Fresh Coriander
- Green Beans
- Lime
- Limes
- Peanuts
- Salad Leaves
- Story Time Plain Peanut Butter
- Sweet Potato
- Thai Red Curry Paste
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
ROAST YOUR CHUNKS
Preheat the oven to 200°C. Spread out the sweet potato chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 25-30 minutes until cooked through and crisping up, shifting halfway.
CARAMEL-COLOURED NUTS
Place the Peanuts in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and roughly chop.
GREEN & BLACK
When the roast is at the halfway mark, return the pan to a medium-high heat with a drizzle of oil. When hot, fry the halved green beans for 4-5 minutes until softened slightly. During the final 3 minutes, stir in the drained black beans and cook until heated through, shifting occasionally. Remove from the pan on completion, season and place in a bowl. Cover to keep warm.
SILKY SATAY SAUCE
Return the pan to a low-medium heat with another drizzle of oil. Add in the Thai red curry paste (to taste) and fry for 1-2 minutes until fragrant, shifting continuously. Add the peanut butter and mix until fully combined. Then, vigorously whisk in the coconut milk and 80ml of warm water. Allow to simmer for 4-5 minutes until thickened and silky. On completion, whisk in some Lime zest and a squeeze of lime juice (we encourage using a generous amount of lime!) Season to taste and remove from the heat. Just before serving, toss the rinsed green leaves with some olive oil and seasoning.
CREAMY SATAY SUPPER
Arrange a bed of rinsed salad leaves and top with the roast sweet potato. Cover in the mixed beans and drizzle over the silky satay sauce. Garnish with the toasted Peanuts, chopped coriander, and fresh, sliced chilli. Warm and comforting!
ROAST YOUR CHUNKS
Preheat the oven to 200°C. Spread out the sweet potato chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
CARAMEL-COLOURED NUTS
Place the Peanuts in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and roughly chop.
GREEN & BLACK
When the roast is at the halfway mark, return the pan to a medium-high heat with a drizzle of oil. When hot, fry the halved green beans for 4-5 minutes until softened slightly. During the final 3 minutes, stir in the drained black beans and cook until heated through, shifting occasionally. Remove from the pan on completion, season and place in a bowl. Cover to keep warm.
SILKY SATAY SAUCE
Return the pan to a low-medium heat with another drizzle of oil. Add in the Thai red curry paste (to taste) and fry for 1-2 minutes until fragrant, shifting continuously. Add the peanut butter and mix until fully combined. Then, vigorously whisk in the coconut milk and 150ml of warm water. Allow to simmer for 5-6 minutes until thickened and silky. On completion, whisk in some Lime zest and a squeeze of lime juice (we encourage using a generous amount of lime!) Season to taste and remove from the heat. Just before serving, toss the rinsed green leaves with some olive oil and seasoning.
CREAMY SATAY SUPPER
Arrange a bed of rinsed salad leaves and top with the roast sweet potato. Cover in the mixed beans and drizzle over the silky satay sauce. Garnish with the toasted Peanuts, chopped coriander, and fresh, sliced chilli. Warm and comforting!
ROAST YOUR CHUNKS
Preheat the oven to 200°C. Spread out the sweet potato chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
CARAMEL-COLOURED NUTS
Place the Peanuts in a large pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and roughly chop.
GREEN & BLACK
When the roast is at the halfway mark, return the pan to a medium-high heat with a drizzle of oil. When hot, fry the halved green beans for 5-6 minutes until softened slightly. During the final 3 minutes, stir in the drained black beans and cook until heated through, shifting occasionally. Remove from the pan on completion, season and place in a bowl. Cover to keep warm.
SILKY SATAY SAUCE
Return the pan to a low-medium heat with another drizzle of oil. Add in the Thai red curry paste (to taste) and fry for 1-2 minutes until fragrant, shifting continuously. Add the peanut butter and mix until fully combined. Then, vigorously whisk in the coconut milk and 200ml of warm water. Allow to simmer for 6-7 minutes until thickened and silky. On completion, whisk in some Lime zest and a squeeze of lime juice (we encourage using a generous amount of lime!) Season to taste and remove from the heat. Just before serving, toss the rinsed green leaves with some olive oil and seasoning.
CREAMY SATAY SUPPER
Arrange a bed of rinsed salad leaves and top with the roast sweet potato. Cover in the mixed beans and drizzle over the silky satay sauce. Garnish with the toasted Peanuts, chopped coriander, and fresh, sliced chilli. Warm and comforting!
ROAST YOUR CHUNKS
Preheat the oven to 200°C. Spread out the sweet potato chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
CARAMEL-COLOURED NUTS
Place the Peanuts in a large pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and roughly chop.
GREEN & BLACK
When the roast is at the halfway mark, return the pan to a medium-high heat with a drizzle of oil. When hot, fry the halved green beans for 5-6 minutes until softened slightly. During the final 3 minutes, stir in the drained black beans and cook until heated through, shifting occasionally. Remove from the pan on completion, season and place in a bowl. Cover to keep warm.
SILKY SATAY SAUCE
Return the pan to a low-medium heat with another drizzle of oil. Add in the Thai red curry paste (to taste) and fry for 1-2 minutes until fragrant, shifting continuously. Add the peanut butter and mix until fully combined. Then, vigorously whisk in the coconut milk and 250ml of warm water. Allow to simmer for 7-8 minutes until thickened and silky. On completion, whisk in some Lime zest and a squeeze of lime juice (we encourage using a generous amount of lime!) Season to taste and remove from the heat. Just before serving, toss the rinsed green leaves with some olive oil and seasoning.
CREAMY SATAY SUPPER
Arrange a bed of rinsed salad leaves and top with the roast sweet potato. Cover in the mixed beans and drizzle over the silky satay sauce. Garnish with the toasted Peanuts, chopped coriander, and fresh, sliced chilli. Warm and comforting!
Frequently Asked Questions
What is the preparation time for Thai Sweet Potato Salad?
The preparation time for Thai Sweet Potato Salad with warm beans & a coconut milk and peanut butter sauce is between 20 and 35 minutes.
What is the total time required to make Thai Sweet Potato Salad with warm beans & a coconut milk and peanut butter sauce?
The total time required to make Thai Sweet Potato Salad with warm beans & a coconut milk and peanut butter sauce is between 35 and 50 minutes.
How many servings does Thai Sweet Potato Salad provide?
4 servings
What are the main ingredients in Thai Sweet Potato Salad?
Black Beans, Coconut Milk, Fresh Chilli, Fresh Chillies, Fresh Coriander, Green Beans, Lime, Limes, Peanuts, Salad Leaves, Story Time Plain Peanut Butter, Sweet Potato, Thai Red Curry Paste
What is the nutritional information of Thai Sweet Potato Salad?
Calories: 908, Carbs: 85 grams, Fat: grams, Protein: 29.8 grams, Sugar: 25.5 grams, Salt: 1048 grams
How do I prepare Thai Sweet Potato Salad?
ROAST YOUR CHUNKS: Preheat the oven to 200°C. Spread out the sweet potato chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. CARAMEL-COLOURED NUTS: Place the peanuts in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and roughly chop. GREEN & BLACK: When the roast is at the halfway mark, return the pan to a medium-high heat with a drizzle of oil. When hot, fry the halved green beans for 4-5 minutes until softened slightly. During the final 3 minutes, stir in the drained black beans and cook until heated through, shifting occasionally. Remove from the pan on completion, season and place in a bowl. Cover to keep warm. SILKY SATAY SAUCE: Return the pan to a low-medium heat with another drizzle of oil. Add in the Thai red curry paste (to taste) and fry for 1-2 minutes until fragrant, shifting continuously. Add the peanut butter and mix until fully combined. Then, vigorously whisk in the coconut milk and 150ml of warm water. Allow to simmer for 5-6 minutes until thickened and silky. On completion, whisk in some lime zest and a squeeze of lime juice (we encourage using a generous amount of lime!) Season to taste and remove from the heat. Just before serving, toss the rinsed green leaves with some olive oil and seasoning. CREAMY SATAY SUPPER: Arrange a bed of rinsed salad leaves and top with the roast sweet potato. Cover in the mixed beans and drizzle over the silky satay sauce. Garnish with the toasted peanuts, chopped coriander, and fresh, sliced chilli. Warm and comforting!
What should be prepared from my kitchen to make Thai Sweet Potato Salad?
Black Beans, Coconut Milk, Fresh Chilli, Fresh Chillies, Fresh Coriander, Green Beans, Lime, Limes, Peanuts, Salad Leaves, Story Time Plain Peanut Butter, Sweet Potato, Thai Red Curry Paste
How many calories does Thai Sweet Potato Salad have?
908 calories
How much fat content does Thai Sweet Potato Salad have?
grams
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