# Components:
→ 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 or 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
# Method:
01 - Preheat the oven to 400°F (200°C).
02 - Toss diced sweet potatoes with olive oil, smoked paprika, cumin, coriander, salt, and black pepper in a large bowl; spread evenly on a baking sheet.
03 - Roast for 20 to 25 minutes, turning once halfway through, until tender and golden brown; remove and allow to cool slightly.
04 - Whisk peanut butter, lime juice, soy sauce, honey, chili flakes, and 2 tablespoons water in a small bowl until smooth; add more water if needed to thin to a pourable consistency.
05 - In a large bowl, combine radicchio, baby spinach or arugula, cucumber, and red onion.
06 - Add the warm roasted sweet potatoes to the salad greens and toss gently to combine.
07 - Top with avocado slices, then sprinkle with chopped peanuts and cilantro leaves if using.
08 - Drizzle the spiced peanut dressing over the salad just before serving.
