Hello Fall! | Asian Peanut Slaw with Roasted Sweet Potato


Vegetables might not always be your family's first pick, but this recipe is a way to make them appealing and delicious! My family members and I LOVE this recipe, and it works great as an entree or a side dish. The secret is in the peanut butter dressing! Peanuts are a great source of protein and healthy fat, giving us energy and nutrients while tasting delicious. As tasty as the peanuts are in this recipe, if preferred, another nut or seed variety can be substituted instead.

The Power Plate has half our plates covered with non-starchy vegetables, and this recipe makes it easy to fill your plate as it contains cabbage, carrots, and bell pepper. For the filling protein portion, it contains edamame (soy beans), tofu, and peanut butter. For the carbohydrate-rich energy source, this recipe is rounded out with roasted sweet potato and corn. To help us absorb the nutrients from the food, the olive oil and peanut butter contain heart-healthy fats. Mix it all together and you have an easy, delicious and nutritious meal!

Asian Peanut Slaw with Roasted Sweet Potato 

  • Serves: 4- main dish
  • Serves: 8- side dish


  • For roasted sweet potato:

    • 1 lb sweet potato chopped into 1 inch cubes (peeling optional)
    • 1 tbsp olive oil
    • 0.25 tsp salt

    Ingredients for slaw:

    • 6 to 8 cups shredded cabbage (green and/or purple)
    • 8 oz baked tofu, cubed
    • 1 cup shelled edamame (often in freezer aisle)
    • 1 cup corn, fresh or frozen
    • 1 carrot, shredded
    • 1 red bell pepper, chopped
    • 0.5 cup cilantro, chopped
    • 2 scallions, sliced (optional)
    • 2 tbsp peanuts, chopped

    Ingredients for dressing:

    • 6 tbsp peanut butter
    • 2.5 tbsp rice vinegar
    • 3 tbsp lime juice
    • 1.5 tbsp fresh ginger shredded or chopped
    • 3 cloves crushed garlic
    • 3 tbsp soy sauce
    • 3 tbsp maple syrup or other liquid sweetener
    • 1.5 tsp red chili paste (optional)


Preheat the oven to 400 degrees F.

Toss the sweet potato with the olive oil and salt in a large bowl before placing the cubes in a single layer on a parchment paper-lined baking sheet.

Roast the cubed sweet potato for 15 minutes before taking out to stir, then roast for another 15 minutes. Let cool a bit before adding to the slaw.

Mix all slaw ingredients (except herbs and peanuts) together with the roasted sweet potatoes in a large serving bowl.

Blend dressing ingredients together in a high powered blender or with an immersion blender.

Add the dressing to the slaw and stir to mix well.

Top with the cilantro, scallions, and peanuts to taste. Enjoy! 

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