What are the main ingredients in Thai Sweet Potato Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water

Thai Sweet Potato Salad

Name: Thai Sweet Potato Salad
Prep time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water

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

with warm beans & a coconut milk and peanut butter sauce

Hands on Time: 20 - 35 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

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

Serves 1

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!

Sweet Potato - 250g
Peanuts - 10g
Green Beans - 100g
Black Beans - 120g
Thai Red Curry Paste - 7,5ml
Story Time Plain Peanut Butter - 50ml
Coconut Milk - 100ml
Lime - 1
Salad Leaves - 40g
Fresh Coriander - 4g
Fresh Chilli - 1

Download the Recipe

Serves 2

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!

Sweet Potato - 500g
Peanuts - 20g
Green Beans - 200g
Black Beans - 240g
Thai Red Curry Paste - 15ml
Story Time Plain Peanut Butter - 100ml
Coconut Milk - 200ml
Limes - 2
Salad Leaves - 80g
Fresh Coriander - 8g
Fresh Chilli - 1

Download the Recipe

Serves 3

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!

Sweet Potato - 750g
Peanuts - 30g
Green Beans - 300g
Black Beans - 360g
Thai Red Curry Paste - 22,5ml
Story Time Plain Peanut Butter - 150ml
Coconut Milk - 300ml
Limes - 3
Salad Leaves - 120g
Fresh Coriander - 12g
Fresh Chillies - 2

Download the Recipe

Serves 4

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!