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Gochujang Peanut Candy Potato Salad with Inexperienced Beans

by Rabia Bounnan
July 31, 2025
in Vegetarian
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Gochujang Peanut Candy Potato Salad with Inexperienced Beans
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An up close, overhead shot shows a Gochujang peanut sweet potato salad with green beans, red bell peppers, shredded cabbage, and chopped herbs. The roasted vegetables are piled on top of the cabbage on an oval platter and topped with peanut Gochujang dressing and sesame seeds.
This publish is supported by Logan Petit Lot

With a spicy and creamy peanut butter-based dressing, tender candy potatoes and inexperienced beans, and in addition a great deal of crisp cabbage and herbs, this hearty salad will fulfill all varieties of eaters on the desk. The prepare dinner time for this peanut candy potato salad is about 40 minutes, completely palms off-style within the oven. This provides you ample time to combine up the marginally spicy Gochujang-boosted dressing, shred the cabbage, and chop the herbs.

An overhead shot shows a Gochujang peanut sweet potato salad with green beans, red bell peppers, shredded cabbage, and chopped herbs. The roasted vegetables are piled on top of the cabbage on an oval platter and topped with peanut Gochujang dressing and sesame seeds.An overhead shot shows a Gochujang peanut sweet potato salad with green beans, red bell peppers, shredded cabbage, and chopped herbs. The roasted vegetables are piled on top of the cabbage on an oval platter and topped with peanut Gochujang dressing and sesame seeds.
An overhead shot shows ingredients for a roasted sweet potato salad with spicy peanut dressing.An overhead shot shows ingredients for a roasted sweet potato salad with spicy peanut dressing.
An overhead shot shows 2-inch pieces of sweet potato on a baking sheet, coated in oil and spices.An overhead shot shows 2-inch pieces of sweet potato on a baking sheet, coated in oil and spices.
A head-on shot shows a jar of peanut butter with a spoonful lifting out of the jar.A head-on shot shows a jar of peanut butter with a spoonful lifting out of the jar.
An overhead shot shows a blender pitcher with freshly blended up Gpchujang peanut dressing.An overhead shot shows a blender pitcher with freshly blended up Gpchujang peanut dressing.

Peanut and candy potatoes is a taste pairing that I flip to again and again. Not solely is it a satiating combo, however with the additions of warmth and acid, there’s a particular sparkle that occurs on the palette. On this recipe, I take advantage of Logan Petit Lot’s Peanut Butter Sea Salt as the bottom of a dressing that’s ok to eat off the spoon. Umami and spice come from Gochujang and Tamari, and a kiss of lime waves hey in every chew.

I’ve been a real fan of this Montreal-based producer for years. Their pantry staple nut butters are the perfect I’ve ever had. The peanut butter has a great steadiness of roast-y sweetness and balancing sea salt. Their requirements of procurement and intentional thought course of shines in each closing product. 

The greens on this peanut candy potato salad prepare dinner on one sheet pan in phases. When all is finished, you merely pile every little thing on high of crunchy shredded cabbage and large handfuls of chopped cilantro and chives. It’s a naturally vegan, hearty salad that may work properly because the aspect to a grilled most important or as a part of a potluck unfold.

Followers of this peanutty taste combo may additionally get pleasure from Spicy & Crispy Peanut Tofu with Inexperienced Beans or these Crispy Roasted Brussels Sprouts with Edamame & Peanut Sauce.

An overhead shot shows roasted sweet potatoes on a baking sheet. Green beans and red bell pepper strips are being emptied onto the baking sheet from a bowl.An overhead shot shows roasted sweet potatoes on a baking sheet. Green beans and red bell pepper strips are being emptied onto the baking sheet from a bowl.
An overhead shot shows roasted sweet potato pieces, green beans, and sliced red bell pepper on a baking sheet.An overhead shot shows roasted sweet potato pieces, green beans, and sliced red bell pepper on a baking sheet.
An overhead shot shows a cutting board with a bunch of shredded cabbage and a mandoline slicer on top.An overhead shot shows a cutting board with a bunch of shredded cabbage and a mandoline slicer on top.
An overhead shot shows a platter of shredded cabbage and chopped herbs drizzled with peanut Gochujang dressing.An overhead shot shows a platter of shredded cabbage and chopped herbs drizzled with peanut Gochujang dressing.
An overhead shot shows a Gochujang peanut sweet potato salad with green beans, red bell peppers, shredded cabbage, and chopped herbs. The roasted vegetables are piled on top of the cabbage on an oval platter and topped with peanut Gochujang dressing and sesame seeds.An overhead shot shows a Gochujang peanut sweet potato salad with green beans, red bell peppers, shredded cabbage, and chopped herbs. The roasted vegetables are piled on top of the cabbage on an oval platter and topped with peanut Gochujang dressing and sesame seeds.
A 3/4 angle shot shows a Gochujang peanut sweet potato salad with green beans, red bell peppers, shredded cabbage, and chopped herbs. The roasted vegetables are piled on top of the cabbage on an oval platter and topped with peanut Gochujang dressing and sesame seeds. A jar of Logan Petit Lot peanut butter and serving tongs are seen nearby.A 3/4 angle shot shows a Gochujang peanut sweet potato salad with green beans, red bell peppers, shredded cabbage, and chopped herbs. The roasted vegetables are piled on top of the cabbage on an oval platter and topped with peanut Gochujang dressing and sesame seeds. A jar of Logan Petit Lot peanut butter and serving tongs are seen nearby.

Gochujang Peanut Candy Potato Salad with Inexperienced Beans

Roasted candy potatoes, inexperienced beans, and bell pepper mix with a barely spicy Gochujang peanut dressing and crisp cabbage on this hearty vegan salad.