Save 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 first made this salad on a warm weekend when I craved something colorful and filling but light enough for an afternoon meal. The combination of sweet roasted potatoes tangy radicchio and creamy dressing made it an instant favorite for my family.
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
- Honey or maple syrup: 1 tbsp
- Chili flakes: 1/2 tsp
- Water: 2 to 3 tbsp (as needed for consistency)
Instructions
- Preheat Oven:
- Preheat the oven to 200°C (400°F).
- Prepare Sweet Potatoes:
- In a large bowl toss sweet potato cubes with olive oil smoked paprika cumin coriander salt and black pepper. Spread on a baking sheet in a single layer.
- Roasting:
- Roast for 20 to 25 minutes turning halfway through until tender and golden brown. Set aside to cool slightly.
- Make Dressing:
- Meanwhile in a small bowl whisk together peanut butter lime juice soy sauce honey chili flakes and 2 tablespoons of water. Add more water if needed for a pourable consistency.
- Assemble Salad Base:
- In a large salad bowl combine radicchio spinach (or arugula) cucumber and red onion.
- Add Sweet Potatoes:
- Add the warm roasted sweet potatoes and toss gently.
- Top and Garnish:
- Arrange avocado slices on top and sprinkle with chopped peanuts and cilantro.
- Serve:
- Drizzle generously with spiced peanut dressing just before serving.
Save Sharing this salad at family lunch sparked happy conversation around the crisp fresh flavors. Even picky eaters found something they loved especially the creamy peanut dressing.
Required Tools
Baking sheet large mixing bowl small bowl for dressing whisk chefs knife cutting board
Allergen Information
Contains peanuts and soy from soy sauce may contain gluten if not using tamari contains avocado always check ingredient labels for safety
Nutritional Information (per serving)
Calories 350 Total Fat 19 g Carbohydrates 38 g Protein 8 g
Save Try this vibrant salad for your next gathering and enjoy the burst of flavors in every bite. The easy dressing ties it all together beautifully.
Kitchen Tips & Answers
- → How do I roast sweet potatoes evenly?
Cut sweet potatoes into uniform cubes and spread them in a single layer on a baking sheet. Toss with olive oil and spices, then roast at 200°C (400°F) turning halfway to ensure even cooking and browning.
- → Can I substitute radicchio with another leafy vegetable?
Yes, red cabbage or curly endive are great alternatives that provide similar texture and a slightly bitter contrast to the sweet potatoes.
- → How to make the peanut dressing creamy without it being too thick?
Gradually add water to the peanut butter mixture while whisking until you reach a smooth, pourable consistency.
- → Is it possible to make this bowl vegan-friendly?
Absolutely. Swap honey for maple syrup in the dressing for a complete vegan-friendly combination.
- → What additions can enhance the texture of this bowl?
Try toasted pumpkin seeds, chopped radishes, or extra roasted peanuts for added crunch and flavor complexity.