Pin it 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 that feels both wholesome and full of zest.
The first time I brought this salad to a summer picnic, friends went crazy for the bold flavors and unique combo of spiced sweet potato with the tangy peanut dressing. It has since become my go-to quick meal when I want something both filling and refreshing.
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 or tamari: 1 tbsp
- Honey or maple syrup: 1 tbsp
- Chili flakes: 1/2 tsp
- Water: 2–3 tbsp (as needed for consistency)
Instructions
- Roast sweet potatoes:
- Preheat the oven to 200°C (400°F). In a large bowl, toss diced sweet potatoes with olive oil, smoked paprika, cumin, coriander, salt, and black pepper. Spread on a baking sheet in a single layer.
- Bake until golden:
- Roast for 20–25 minutes, turning halfway, until tender and golden brown. Set aside to cool slightly.
- Prepare dressing:
- In a small bowl, whisk together peanut butter, lime juice, soy sauce, honey, chili flakes, and 2 tablespoons water. Add extra water as needed until dressing is pourable.
- Make salad base:
- In a large salad bowl, combine radicchio, spinach (or arugula), cucumber, and red onion.
- Add sweet potatoes:
- Add the roasted sweet potatoes and toss gently with the greens.
- Top and finish:
- Arrange avocado slices on top and sprinkle with roasted peanuts and cilantro. Drizzle generously with the spiced peanut dressing just before serving.
Pin it This salad made our weeknight dinners more fun. The kids love assembling their own bowls, and it's become a favorite at picnic lunches.
Required Tools
Baking sheet, large mixing bowl, small bowl, whisk, chefs knife, and cutting board are all you need to prepare this vibrant salad.
Allergen Information
Contains peanuts and soy. May contain gluten if regular soy sauce is used. Always check labels if cooking for allergies.
Nutritional Information
Per serving: Calories 350, Total Fat 19 g, Carbohydrates 38 g, Protein 8 g.
Pin it Enjoy your salad bowl fresh with extra peanut dressing on the side. It keeps well for a next-day lunch, too.
Common Questions
- → How do I roast sweet potatoes evenly?
Cut the potatoes into uniform cubes and spread them in a single layer on a baking sheet. Toss with oil and spices before roasting at 200°C (400°F) for 20-25 minutes, turning halfway to ensure even browning.
- → Can I substitute radicchio with other greens?
Yes, red cabbage or other bitter greens work well to provide a similar crunch and color contrast in the salad.
- → How to make the peanut dressing creamy yet pourable?
Whisk peanut butter with lime juice, honey, soy sauce, chili flakes, and add water gradually until the desired consistency is reached.
- → What are good additions for extra crunch?
Sliced radishes or toasted pumpkin seeds add a pleasant crunchy texture to complement the softness of roasted potatoes and avocado.
- → Is this dish suitable for gluten-free diets?
Use tamari sauce instead of regular soy sauce to keep the dish gluten-free.
- → How to prepare a vegan variation?
Replace honey in the dressing with maple syrup to keep it plant-based while maintaining sweetness.