Colorful bowl with roasted spiced sweet potatoes, crisp greens, avocado, and creamy peanut dressing.
# What You'll Need:
→ Roasted Sweet Potatoes
01 - 2 medium sweet potatoes, peeled and diced (about 1.1 lbs)
02 - 2 tablespoons olive oil
03 - 1 teaspoon smoked paprika
04 - 1/2 teaspoon ground cumin
05 - 1/2 teaspoon ground coriander
06 - 1/2 teaspoon sea salt
07 - 1/4 teaspoon black pepper
→ Salad
08 - 1 small head radicchio, cored and thinly sliced (about 5.3 oz)
09 - 120 grams baby spinach or arugula (about 4.2 oz)
10 - 1 large avocado, sliced
11 - 1 small cucumber, thinly sliced
12 - 1/4 small red onion, thinly sliced
13 - 30 grams roasted peanuts, roughly chopped (about 1 oz)
14 - 2 tablespoons fresh cilantro leaves (optional)
→ Spiced Peanut Dressing
15 - 3 tablespoons smooth peanut butter
16 - 2 tablespoons lime juice
17 - 1 tablespoon soy sauce (use tamari for gluten-free)
18 - 1 tablespoon honey or maple syrup
19 - 1/2 teaspoon chili flakes
20 - 2 to 3 tablespoons water, as needed for consistency
# Step-by-Step Guide:
01 - Preheat the oven to 400°F (200°C).
02 - In a large bowl, toss diced sweet potatoes with olive oil, smoked paprika, cumin, coriander, sea salt, and black pepper until evenly coated. Spread in a single layer on a baking sheet.
03 - Roast the sweet potatoes for 20 to 25 minutes, turning halfway through, until tender and golden brown. Remove from oven and set aside to cool slightly.
04 - In a small bowl, whisk together peanut butter, lime juice, soy sauce, honey, chili flakes, and 2 tablespoons of water. Add additional water as needed to achieve a pourable consistency.
05 - In a large bowl, combine thinly sliced radicchio, baby spinach or arugula, cucumber, and red onion.
06 - Add the warm roasted sweet potatoes to the salad base and toss gently to combine.
07 - Arrange avocado slices atop the salad, then sprinkle with chopped roasted peanuts and fresh cilantro leaves if using.
08 - Drizzle the prepared spiced peanut dressing generously over the salad just before serving.
