Perhaps this is one of the best ways to stuff some veggies inside a veggie.

Thai Peanut Sweet Potato Cabbage Cups

by Dishing Up the Dirt

Prep Time: 15 minutes  |  Cook Time: 25 minutes  |  Serves: 4


Roasted Sweet Potatoes:

  • 2 medium sized sweet potatoes, scrubbed and cut into 1/2 inch cubes
  • 2 Tablespoons grapeseed oil (or oil of choice)
  • salt and pepper

Thai Peanut Sauce:

  • 1/3 cup creamy peanut butter
  • 2 cloves of garlic, minced
  • 2 teaspoons fresh ginger, minced
  • 2 Tablespoons rice wine vinegar
  • 1 Tablespoon fresh lime juice
  • 2 Tablespoons reduced sodium tamari (or soy) sauce
  • 2 Tablespoons pure maple syrup (or honey)
  • 1 teaspoon red curry paste
  • 2 teaspoons toasted sesame oil
  • water to thin (if necessary)
  • pinch of crushed red pepper flakes (optional)

Cabbage + Salad Ingredients:

  • 1 small head of green cabbage
  • 1 cup purple cabbage, finely chopped
  • 1 cup cilantro, finely chopped
  • 4 medium sized radishes, thinly sliced
  • 1 cup cooked edemame
  • 1 cup roasted peanuts
  • 1 jalapeño pepper, seeded and diced (optional)
  • 1 avocado, cut into small cubes (optional)


  1. Preheat the oven to 425F. Toss the sweet potatoes with the oil, salt and pepper. Place on a prepared baking sheet and roast in the oven until lightly browned and tender. 18-25 minutes. Toss halfway through cooking.
  2. Whisk together all the ingredients for the peanut sauce. This works great with an immersion blender or small food processor. If the sauce is too thick add water (1 Tablespoon at a time) until you reach the desired consistency. Taste test and adjust seasonings if need be.
  3. Slice off the thick stem and bottom 1/2 inch of the green cabbage. Carefully pull off each leaf. Stack the leaves and set aside.
  4. In a large bowl combine the chopped veggies, cooked edemame and optional avocado. Toss until evenly mixed.
  5. Assemble by dividing the chopped veggies and roasted sweet potatoes among the cabbage cups. Drizzle with peanut sauce and enjoy.


  • Use this recipe as a guide.
  • Adjust measurements and ingredients as necessary.
  • Always taste test as you go.
  • The peanut sauce will keep well in an airtight container in the fridge for up to 7 days.

Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram

Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.

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