Pin A vibrant nourishing salad bowl featuring roasted spiced sweet potatoes crisp radicchio creamy avocado and a zesty peanut dressing—perfect for a satisfying lunch or light dinner.
I made this salad for a weekend lunch and everyone loved the combination of warm spiced sweet potatoes with crunchy radicchio and creamy avocado. The peanut dressing brings it all together making each bite delicious.
Ingredients
- Sweet potatoes: 2 medium peeled and diced about 500 g
- Olive oil: 2 tbsp
- Smoked paprika: 1 tsp
- Ground cumin: 1/2 tsp
- Ground coriander: 1/2 tsp
- Sea salt: 1/2 tsp
- Black pepper: 1/4 tsp
- Radicchio: 1 small head cored and thinly sliced about 150 g
- Baby spinach or arugula: 120 g
- Avocado: 1 large sliced
- Cucumber: 1 small thinly sliced
- Red onion: 1/4 small thinly sliced
- Roasted peanuts: 30 g roughly chopped
- Fresh cilantro leaves: 2 tbsp optional
- Peanut butter: 3 tbsp smooth
- Lime juice: 2 tbsp
- Soy sauce: 1 tbsp use tamari for gluten-free
- Honey or maple syrup: 1 tbsp
- Chili flakes: 1/2 tsp
- Water: 2 to 3 tbsp as needed for consistency
Instructions
- Prepare oven:
- Preheat oven to 200°C (400°F).
- Season sweet potatoes:
- Toss diced sweet potatoes with olive oil smoked paprika cumin coriander salt and black pepper in a large bowl.
- Roast sweet potatoes:
- Spread on baking sheet and roast for 20 to 25 minutes turning halfway until tender and golden brown. Set aside to cool slightly.
- Make dressing:
- Whisk peanut butter lime juice soy sauce honey chili flakes and 2 tbsp water until smooth. Add more water for desired consistency.
- Combine salad:
- In a large salad bowl mix radicchio spinach or arugula cucumber and red onion.
- Add sweet potatoes:
- Add warm sweet potatoes and toss gently.
- Finish salad:
- Top salad with avocado slices chopped peanuts and cilantro.
- Dress and serve:
- Drizzle peanut dressing just before serving.
Pin Making this salad with my family led to a fun kitchen moment as we each chose our favorite toppings from the bowl. The vibrant colors made it a happy addition to the meal.
Required Tools
Baking sheet large mixing bowl small bowl whisk chefs knife cutting board
Allergen Information
Contains peanuts soy and avocado. If using regular soy sauce salad has gluten. Always check for hidden allergens.
Nutritional Information
Per serving calories 350 total fat 19 g carbohydrates 38 g protein 8 g
Pin This salad bowl is best served fresh with the peanut dressing drizzled on top. Enjoy for lunch or a light dinner.
Recipe Q&A
- → How do I roast sweet potatoes perfectly?
Toss diced sweet potatoes with olive oil and spices, then spread evenly on a baking sheet. Roast at 200°C (400°F) for 20-25 minutes, turning halfway for even color and tenderness.
- → Can I substitute radicchio in the bowl?
Yes, red cabbage works well as a substitute, offering similar crunch and slightly sweet flavor.
- → How can I make the dressing vegan?
Use maple syrup instead of honey to keep the dressing sweet while maintaining vegan-friendly ingredients.
- → What greens can I use besides spinach or arugula?
Baby kale, mixed salad greens, or watercress are great alternatives depending on your taste preference.
- → Is it possible to adjust the dressing's consistency?
Yes, add water gradually while whisking until the peanut dressing reaches a smooth, pourable texture.