A vibrant bowl featuring roasted sweet potatoes, radicchio, avocado, and a zesty 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 - 4.2 oz baby spinach or arugula
10 - 1 large avocado, sliced
11 - 1 small cucumber, thinly sliced
12 - 1/4 small red onion, thinly sliced
13 - 1 oz roasted peanuts, roughly chopped
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 or tamari
18 - 1 tablespoon honey or maple syrup
19 - 1/2 teaspoon chili flakes
20 - 2 to 3 tablespoons water, as needed
# Method:
01 - Preheat the oven to 400°F (200°C).
02 - In a large bowl, toss the diced sweet potatoes with olive oil, smoked paprika, ground cumin, ground coriander, sea salt, and black pepper until fully coated.
03 - Spread the seasoned sweet potatoes on a baking sheet in a single layer and roast for 20 to 25 minutes, turning halfway through, until tender and golden brown. Set aside to cool slightly.
04 - Whisk together peanut butter, lime juice, soy sauce or tamari, honey or maple syrup, chili flakes, and 2 tablespoons of water in a small bowl. Adjust with additional water to reach a pourable consistency.
05 - Combine radicchio, baby spinach or arugula, cucumber, and red onion in a large salad bowl.
06 - Add the warm roasted sweet potatoes to the salad bowl and toss gently to combine all ingredients evenly.
07 - Arrange sliced avocado on top of the salad, then sprinkle with chopped roasted peanuts and fresh cilantro leaves if using.
08 - Drizzle the spiced peanut dressing over the salad just before serving and toss lightly if desired.
