Creamy Bean and Sweet Potato Salad with Soft-Boiled Egg



15 min


25 min



Creamy Bean and Sweet Potato Salad with Soft-Boiled Egg

(Recipes by Irene Ngo; Produced by Stephanie Han Kim, Sun Ngo and Aimee Nishitoba; Photography by Erik Putz and Christie Vuong; Food styling by Ashley Denton; Prop styling by Madeleine Johari)

A refined take on the beloved creamy green bean salad, this refreshing yet hearty plate will satisfy all your winter-day cravings.


  • 1 large sweet potato , peeled and cut in 1-in. cubes
  • 4 shallots , quartered
  • 1/4 cup + 1 tbsp olive oil , divided
  • 1/2 tsp salt , divided
  • 500 g green beans , trimmed
  • 2 tbsp lemon juice
  • 1 tbsp lemon zest
  • 2 garlic cloves , minced
  • 1/2 cup jarred roasted red peppers , drained and diced
  • 1 113-g log plain goat cheese , crumbled
  • 8 cups baby mixed greens
  • 4 soft-boiled eggs


  1. Position rack in centre of oven and preheat to 450F.
  2. Toss sweet potatoes and shallots with 1 tbsp oil and
    1/4 tsp salt on a baking sheet. Season with pepper. Roast, stirring halfway through cooking, until golden-brown, 12 to 14 min.
  3. Meanwhile, bring a large saucepan of water to a boil. Add beans. Boil until tender-crisp, 4 to 6 min. Drain and rinse immediately with cold water. Pat dry.
  4. Whisk lemon juice with zest, garlic and remaining
    1/4 tsp salt in a large bowl. Whisk in remaining 1/4 cup oil. Stir in red pepper and goat cheese. Add beans and toss
    to evenly coat.
  5. Divide greens among plates. Top with green-bean mixture and roasted vegetables. Peel eggs. Place an egg over each portion and slice open with a knife. Season with pepper.