Sweet Potato with Peanut Butter Slaw
Sweet Potato with Peanut Butter Slaw is simple yet satisfying meal that combines the earthy sweetness of roasted sweet potatoes with the tangy, creamy crunch of a peanut butter-infused slaw.
Ingredients
- 4 medium sweet potatoes
- 1 tbsp olive oil
- ½ tsp salt
- ½ tsp sweet potatoes
Slaw:
- 1 ½ cup shredded red cabbage (½ medium size cabbage head)
- 1 cup roughly chopped spinach
- 1 cup shredded carrot (1 medium carrot)
- 1 can chickpeas
- ⅓ cup chopped parsley
Peanut Butter Sauce:
- 1 heap tbsp smooth peanut putter
- 2 cloves garlic minced
- 2 tbsp soy sauce
- 1 tsp maple syrup
- 1 tbsp apple cider vinegar
- 1 tbsp sesame oil
- ⅓ tsp chili flakes (adjust to taste)
- 1 tbsp water
Instructions
- Wash and cut your sweet potato lenghtwise in half. Score each half in rack shape. Preheat your oven to 400°F (200°C).Toss the sweet potato halfs with olive oil and salt. Spread them skin side up a baking sheet and bake them for about 25-30 minutes until caramelised on the sides.
- In a small bowl, whisk together peanut butter, soy sauce, garlic, vinegar, maple syrup, sesame oil, chili flakes. Add water, one tablespoon at a time, until the dressing reaches your desired consistency.
- In a large bowl, combine the shredded cabbage, grated carrot, spinach, chickpeas and parsley. Drizzle the peanut dressing over the slaw and toss until well coated. Leave 2 tbsp of the dressing to garnish the dish.
- Arrange the roasted sweet potatoes on a serving plate. Top with the peanut butter slaw. Garnish with extra peanut sauce and parsley. Enjoy!