Mediterranean Peanut Sweet Potato Salad with Green Beans
Roasted sweet potatoes, blanched green beans, chickpeas, and cherry tomatoes tossed in a creamy Mediterranean-style peanut–lemon dressing. High in fiber, healthy fats, plant protein, and amazing flavor.
⏱ Time
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Ingredients
For the Salad
1 large sweet potato, peeled + cubed
1 cup green beans, chopped into 1-inch pieces
1 cup cooked chickpeas (optional but adds protein)
½ cup cherry tomatoes, halved
2 tbsp red onion, thinly sliced (optional)
2 tbsp parsley or cilantro, chopped
1 tbsp olive oil
½ tsp salt
¼ tsp black pepper
½ tsp dried oregano
Mediterranean Peanut–Lemon Dressing
2 tbsp peanut butter
1½ tbsp lemon juice
1 tbsp olive oil
1 tsp honey
1 small garlic clove (or ¼ tsp garlic powder)
2–3 tbsp water (to thin)
Salt & pepper to taste
Instructions
1. Roast the Sweet Potatoes
1. Preheat oven to 200°C (400°F).
2. Toss sweet potato cubes with olive oil, salt, pepper, and oregano.
3. Spread on a baking tray.
4. Roast 18–20 minutes until golden and soft.
2. Cook the Green Beans
Option A: Blanching (best for salads)
1. Bring water to boil.
2. Add green beans → cook 3–4 minutes.
3. Immediately place in cold water to keep them crunchy and bright.
Option B: Pan sauté
Cook in 1 tsp olive oil for 4–5 minutes until crisp-tender.
3. Make the Peanut Dressing
Whisk together:
- Peanut butter
- Lemon juice
- Olive oil
- Honey
- Garlic
- Water
- Salt + pepper
It should be creamy and pourable.
4. Assemble the Salad
In a large bowl, add:
- Roasted sweet potatoes
- Green beans
- Chickpeas
- Cherry tomatoes
- Red onion
- Parsley
Pour dressing on top → toss gently to coat.
5. Serve
Enjoy warm or cold.
Top with extra peanuts or feta (optional!).
Tips
Add grilled chicken for a high-protein version.
Swap peanut butter for tahini to make it more traditionally Mediterranean.
Add avocado for creaminess.
Perfect for meal prep — lasts 2 days in fridge.
Nutrition information
Calories: 350–420
Protein: 10–15g (more with chickpeas)
Carbs: 40–50g
Fat: 15–18g
Fiber: 7–9g