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.
I first made this salad for a weekend family lunch and everyone loved the combination of creamy avocado and crunchy peanuts with the tangy dressing. It quickly became a favorite for easy weeknight dinners too.
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
- Prepare the oven:
- Preheat to 200°C (400°F).
- Season sweet potatoes:
- Toss cubes with olive oil smoked paprika cumin coriander salt and black pepper in a large bowl.
- Roast sweet potatoes:
- Spread on a baking sheet and roast 20 25 minutes turning halfway through until tender and golden brown. Cool slightly.
- Make the dressing:
- Whisk peanut butter lime juice soy sauce honey chili flakes and 2 tbsp water. Add extra water for pourable consistency.
- Build salad base:
- Combine radicchio spinach (or arugula) cucumber and red onion in a large bowl.
- Add potatoes:
- Add roasted sweet potatoes and toss gently.
- Finish salad:
- Arrange avocado slices on top sprinkle with peanuts and cilantro.
- Dress and serve:
- Drizzle generously with spiced peanut dressing just before serving.
Pin It Sharing this salad around the dinner table brought out some fun conversation and laughter as everyone tried to guess which spice gave the sweet potatoes their smoky flavor.
Required Tools
Baking sheet large mixing bowl small bowl whisk chefs knife cutting board
Allergen Information
Contains peanuts and soy may contain gluten if regular soy sauce is used contains avocado always double-check ingredient labels for hidden allergens
Nutritional Information
Per serving calories 350 total fat 19 g carbohydrates 38 g protein 8 g
Pin It This salad is great for meal prep and can be made ahead for easy lunches. Just drizzle dressing before serving to keep everything crisp and vibrant.
Recipe Questions & 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. Roast at 200°C (400°F) for 20–25 minutes, turning halfway for even browning.
- → Can I substitute radicchio with another green?
Yes, red cabbage or other slightly bitter greens work well as alternatives to radicchio, maintaining a balance of flavors.
- → How to adjust the peanut dressing consistency?
Add water gradually to the peanut butter mixture until it reaches a smooth, pourable consistency that coats the salad ingredients evenly.
- → What enhances the dressing's flavor profile?
Lime juice adds brightness, soy sauce brings umami, honey or maple syrup balances sweetness, and chili flakes provide subtle heat.
- → Is this dish suitable for gluten-free diets?
Use tamari instead of regular soy sauce to keep the dressing gluten-free. Always check labels to confirm ingredients.
- → Can this salad be made vegan?
Replace honey with maple syrup in the dressing to ensure the dish is fully vegan.