Save A vibrant, nourishing salad bowl featuring roasted spiced sweet potatoes, crisp radicchio, creamy avocado, and a zesty peanut dressing, making it perfect for a satisfying lunch or light dinner.
I first made this salad for a family weekend lunch and was amazed by how quickly it disappeared from the table. The creamy peanut dressing brings everything together, and even the pickiest eaters asked for seconds!
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: 1 tbsp (use tamari for gluten-free)
- Honey or maple syrup: 1 tbsp
- Chili flakes: 1/2 tsp
- Water: 2, 3 tbsp (as needed for consistency)
Instructions
- Prep oven:
- Preheat the oven to 200°C (400°F).
- Season 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.
- Roast sweet potatoes:
- Roast for 20, 25 minutes, turning halfway through, until tender and golden brown. Set aside to cool slightly.
- Make dressing:
- In a small bowl, whisk together peanut butter, lime juice, soy sauce, honey, chili flakes, and 2 tablespoons water. Add more water if needed for a pourable consistency.
- Prepare salad base:
- In a large salad bowl, combine radicchio, spinach (or arugula), cucumber, and red onion.
- Add roasted sweet potato:
- Add warm roasted sweet potatoes and toss gently.
- Arrange and serve:
- Arrange avocado slices on top and sprinkle with chopped peanuts and cilantro. Drizzle generously with spiced peanut dressing just before serving.
Save This salad has become a staple whenever my family wants something fresh but filling. Gathering around and serving it family-style encourages everyone to add their favorite toppings and have fun with the meal.
Required Tools
Baking sheet, large mixing bowl, small bowl for dressing, whisk, chefs knife, cutting board.
Allergen Information
Contains peanuts and soy. May contain gluten if regular soy sauce is used. Contains avocado (rare allergen). Always double-check ingredient labels for hidden allergens.
Nutritional Information (per serving)
Calories: 350. Total Fat: 19 g. Carbohydrates: 38 g. Protein: 8 g.
Save Serve immediately with extra dressing on the side for dipping. Enjoy how all the bold flavors come together in every bite.
Recipe Guide
- → How can I make the sweet potatoes crispy?
Roast the sweet potato cubes in a single layer on a baking sheet and avoid overcrowding. Turning them halfway ensures even crispness and a golden exterior.
- → Can I substitute radicchio with another green?
Yes, red cabbage or kale work well as alternatives, adding a similar crunch and slightly bitter note to balance the sweetness.
- → What can I use instead of soy sauce in the dressing?
For gluten-free or soy-free options, tamari or coconut aminos make excellent substitutes while maintaining umami depth.
- → How do I adjust the dressing’s consistency?
Gradually add water to the peanut dressing while whisking until it reaches a smooth, pourable texture.
- → Is this bowl suitable for a vegan diet?
Yes, replace honey with maple syrup in the dressing to keep it plant-based and naturally sweetened.