Thai Satay Sweet Potato Salad
Thai Satay Sweet Potato Salad

Thai Satay Sweet Potato Salad

Try this tasty Thai Satay Sweet Potato Salad for an exotic yet easy summer lunch.

Sweet potatoes are wonderfully delicious and nutrient rich. They’re high in fibre and antioxidants, which protect your body from free radical damage and promote a healthy gut and brain and just one sweet potato gives you 400% of the vitamin A you need each day! They’re also incredibly rich in beta-carotene, which is converted to vitamin A to support good vision and your immune system.

What you’ll need

  • 1kg Sweet Potato cut into bite size pieces
  • 40g Peanuts
  • 400g Green Beans
  • 480g Can Black Beans
  • 30ml Thai Red Curry Paste
  • 400ml Food Lover’s Coconut Milk
  • 200ml Peanut butter (smooth)
  • 4 Limes – zested and cut into wedges
  • 160g Asian Salad Leaves
  • 15g Fresh Coriander Leaves – Chopped
  • 2 Fresh Chillies De-seeded and sliced finely

How to Make:


Preheat the oven to 200°C. Place the _sweet potato chunks _on a roasting tray. Coat in oil, season, and spread out in a single layer. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.


Place the peanuts in a large saucepan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.


When the roast is at the halfway mark, return the pan to a medium-high heat with a drizzle of oil and a splash of water. When the water starts to bubble, simmer the halved green beans for 7-8 minutes until cooked through but still al dente. During the last 3 minutes, stir in the drained black beans and cook until heated through, shifting occasionally. Remove from the pan on completion and place in a bowl. Cover to keep warm and set aside until serving.


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 to combine with the paste. Then,_ vigorously whisk in the coconut milk and 70ml of warm water. Allow to simmer for 4-5 minutes until thickened and silky. On completion, whisk in some lime zest and lime juice to taste (we encourage using a generous amount of lime!) Season to taste and remove from the heat.


Arrange a bed of rinsed salad leaves and top with the roast sweet potato. Cover in the mixed beans and drizzle over the sticky satay sauce. Garnish with the toasted peanuts, chopped coriander, and fresh, sliced chilli.

Recipe with thanks to UCOOK

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