Coconut Thai Sweet Potato Salad
Recipe type: Side Dish
Cuisine: Thai
A sweet and spicy mixture of diced portobello mushrooms mixed with herbs and vegetables, along with sweet potato, baby bok choy and cashews make up this delicious, chilled Coconut Thai Sweet Potato Salad perfect for summer potlucks and BBQs.
  • 3 medium-large sweet potatoes, peeled and diced into small cubes
  • 4 stalks baby bok choy, chopped
  • Sunflower Oil (or your cooking oil of choice)
  • Sea Salt
  • 1 jar BLENDABELLA Coconut Thai
  • 1 cup cashews
  1. Preheat the oven to 425 degrees and prepare a baking dish with aluminum foil or a silicone baking mat.
  2. Toss diced sweet potato with sunflower oil and salt and arrange on prepared baking sheet.
  3. While sweet potatoes are cooking, heat oil in a wok or sauté pan over medium-high heat.
  4. Add chopped bok choy and cook until soft. Remove from heat.
  5. In a large bowl, combine cooked sweet potato and bok choy with the entire jar of BLENDABELLA Coconut Thai and cashews and mix well.
  6. Refrigerate for at least one hour.
  7. Serve chilled.
Recipe by Take A Bite Out of Boca at