Sweet Potato Salad w/ Peanut Butter Dressing and Gingery Black Beans


This sweet potato salad recipe was reprinted with the permission of Cathe Olsen and The Vegetarian Mother’s Cookbook:

Notes from Go Dairy Free: Use wheat-free tamari in place of the soy sauce for a gluten-free dish.  Also, we didn’t peel the sweet potatoes in our dish for extra nutrients.  We also had to make a few ingredient substitutions based on what we had on hand, but this dish proved to be very versatile.  It is pictured here served with the Gingery Black Beans from The Vegetarian Mother’s Cookbook.Veg Mom Cookbook

Special Diet Notes: Sweet Potato Salad with Peanut Butter Dressing

By ingredients, this recipe is dairy-free / non-dairy, egg-free, vegan, plant-based and vegetarian. Optionally gluten-free.

For nut-free / peanut-free: sub in other nut / seed butter for the peanut butter. SunButter would be a delicious alternative.

Sweet Potato Salad w/ Peanut Butter Dressing
Sweet Potato Salad:
  • 5 medium sweet potatoes, cooked, peeled, and diced
  • 3 to 4 green onions, thinkly sliced
  • 1 stalk celery, diced
  • 2 tablespoons minced cilantro or parsley
  • ½ cup toasted pumpkin seeds or walnuts
Peanut Butter Dressing:
  • 2 tablespoons peanut butter
  • 2 teaspoons brown rice vinegar
  • ½ cup orange or pineapple juice
  • 1 teaspoon tamari or soy sauce
  • 1 teaspoon sesame oil
  • ½ teaspoon powdered ginger
  1. Place sweet potatoes, green onions, celery, bell pepper, cilantro or parsley, and pumkin seeds or walnuts in large bowl. Place dressing ingredients in blender and puree until smooth. Pour over salad. Toss gently to coat.
Gingery Black Beans
Serves: 6
  • 1 tablespooon olive oil
  • 1 onion, peeled and diced
  • 3 cloves garlic, minced
  • 4 cups cooked black beans with a little cooking water
  • ½ teaspooon ground ginger, or 2 Tablespoons ginger juice
  • ⅛ teaspoon ground cumin
  • Sea salt to taste
  1. Warm pan over low heat and add oil. Add onion and garlic. Let onion cook 10 to 15 minutes to caramelize. Stir only if it looks like onion is burning.
  2. Add remaining ingredients. Heat about 10 minutes or until hot.
  3. Add additional water if necessary to keep beans from scorching.
  4. Note: If using canned beans, do not use the liquid. Drain and rinse canned beans. Use a little water to prevent beans from scorching.

About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

Leave A Reply

Rate this recipe: