Sweet Potato and Kidney Bean Salad

Mike and I tend to get really into TV shows after they’ve been on for a couple years.  Right now we are OBSESSED with parenthood and are working our way through the first season on Netflix.

I feel ridiculously behind the times that I’m just now watching this, but it’s so good I don’t care.  I love that it’s set in Berkeley (although clearly not filmed there), but it also already has me nervous about Ellie’s teenage years.

Speaking of Ellie, she’s officially crawling now.  Help me.

What I really want to call this is African Peanut Stew Salad.  I wanted the flavor of that, but the lightness of a salad, so I roasted some sweet potatoes and tossed them with fresh spinach and kidney beans.  For the dressing, I made a super simple tomato sauce (just butter, onion, and tomatoes), but added some peanut butter and curry powder.  When you pour the warm sauce over the salad, you get the spinach to wilt just the right amount.

Sweet Potato and Kidney Bean Salad


  • 2 large sweet potatoes, peeled and diced
  • 2 tbsp olive oil
  • 3 cups cooked kidney beans, rinsed and drained
  • 6 ounces chopped fresh spinach
  • 2 tbsp butter
  • 1 28-oz can diced tomatoes
  • 1 onion, diced
  • salt
  • 1 tbsp curry powder
  • 1/3 cup creamy peanut butter


  1. Preheat the oven to 400 F. Toss the sweet potatoes with the oil, spread on a rimmed baking sheet, and bake until tender, about 30-40 minutes. Remove and let cool.
  2. To make the dressing/sauce: Heat the butter in a large saucepan until melted.
  3. Add the onion and cook over medium-low for about 5 minutes, until the onion is soft. Add the curry powder and mix well.
  4. Stir in the tomatoes and simmer for about 15 minutes. During the last minute of cooking, add the peanut butter and salt to taste. Remove from the heat and puree with an immersion blender.
  5. Toss the spinach, kidney beans, and sweet potatoes together in a large bowl. Divide among individual bowls and top with sauce.
  6. Mix well and enjoy.

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