Save A vibrant nourishing salad bowl featuring roasted spiced sweet potatoes crisp radicchio creamy avocado and a zesty peanut dressing is perfect for a satisfying lunch or light dinner.
I made this salad on a warm afternoon when I craved something hearty yet fresh. Roasting the sweet potatoes filled the kitchen with a comforting aroma and the peanut dressing instantly perked up each bite.
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 (optional): 2 tbsp
- Peanut butter: 3 tbsp smooth
- Lime juice: 2 tbsp
- Soy sauce (or tamari): 1 tbsp for gluten-free
- Honey or maple syrup: 1 tbsp
- Chili flakes: 1/2 tsp
- Water: 2 to 3 tbsp as needed for consistency
Instructions
- Prep Oven:
- Preheat oven to 200°C (400°F).
- Spice Potatoes:
- In large bowl toss sweet potato cubes with olive oil smoked paprika cumin coriander salt and black pepper. Spread evenly on baking sheet.
- Roast:
- Roast sweet potatoes for 20 to 25 minutes turning halfway until tender and golden. Let cool slightly.
- Mix Dressing:
- In small bowl whisk together peanut butter lime juice soy sauce honey chili flakes and 2 tbsp water. Adjust water as needed until pourable.
- Base Salad:
- In large salad bowl combine radicchio spinach (or arugula) cucumber and red onion.
- Combine:
- Add warm roasted sweet potatoes and toss gently.
- Finish:
- Arrange avocado slices over top then sprinkle with peanuts and cilantro. Drizzle with spiced peanut dressing before serving.
Save This salad always reminds me of family summer picnics when everyone brings their favorite shareable bowl. The colors and flavors spark happy memories.
Required Tools
You need a baking sheet a large mixing bowl a small bowl for dressing a whisk a chef's knife and a cutting board.
Allergen Information
This recipe includes peanuts soy and avocado. If sensitive to gluten use tamari and always check ingredient labels for hidden sources.
Nutritional Information
Each serving has about 350 calories 19 g fat 38 g carbohydrates and 8 g protein.
Save This salad comes together quickly and tastes best served fresh but leftovers are delicious and keep well for lunch the next day.
Recipe Questions & Answers
- → How do I roast the sweet potatoes for best flavor?
Cut sweet potatoes into uniform cubes, toss with olive oil and spices like smoked paprika, cumin, and coriander, then roast at 200°C (400°F) until tender and golden, about 20-25 minutes.
- → Can I substitute radicchio with another green?
Yes, red cabbage or other leafy greens such as kale or escarole can be used to provide similar texture and a slightly bitter note.
- → What is the best way to achieve a creamy peanut dressing consistency?
Whisk peanut butter with lime juice, soy sauce, honey, and chili flakes, adding water gradually until the dressing reaches a smooth, pourable texture.
- → How can I add extra crunch to this bowl?
Try adding sliced radishes, toasted pumpkin seeds, or extra chopped peanuts for more texture contrast.
- → Is there a vegan alternative for the honey in the dressing?
Maple syrup works well as a natural, vegan-friendly substitute to maintain sweetness and balance.