Save to Pinterest 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 colorful salad for a weekend lunch with friends. The blend of warm spiced sweet potatoes and cool radicchio made everyone ask 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
- Preheat:
- Preheat the oven to 200°C (400°F).
- Toss 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:
- Roast for 20 25 minutes turning halfway through until tender and golden brown. Set aside to cool slightly.
- Prepare Dressing:
- In a small bowl whisk together the peanut butter lime juice soy sauce honey chili flakes and 2 tablespoons of water. Add more water if needed to reach a pourable consistency.
- Make Salad Base:
- In a large salad bowl combine radicchio spinach (or arugula) cucumber and red onion.
- Add Sweet Potatoes:
- Add the warm roasted sweet potatoes and toss gently.
- Arrange and Garnish:
- Arrange avocado slices on top and sprinkle with chopped peanuts and cilantro.
- Dress and Serve:
- Drizzle generously with the spiced peanut dressing just before serving.
Save to Pinterest This salad is now requested on family nights—everyone loves scooping up the creamy avocado with crunchy peanuts for extra flavor.
Required Tools
Baking sheet large mixing bowl small bowl for dressing whisk Chefs knife cutting board
Allergen Information
Contains peanuts and soy from soy sauce. 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
Save to Pinterest This colorful salad bowl brings fusion flavors to your table—perfect for weeknight meals or sharing with loved ones.
Common Recipe Questions
- → How do I roast the sweet potatoes evenly?
Cut sweet potatoes into uniform cubes and spread them in a single layer on a baking sheet for even roasting. Turn halfway through cooking for golden, tender pieces.
- → Can I replace radicchio with another green?
Yes, red cabbage works well as a substitute offering similar crunch and color without overpowering the other flavors.
- → What is the best way to make the peanut dressing smooth?
Whisk peanut butter with lime juice, soy sauce, honey, and water gradually until the dressing reaches a balanced, pourable consistency.
- → Is there a vegan alternative for honey in the dressing?
Maple syrup is a great vegan substitute that maintains the sweetness while complementing the spicy and nutty notes.
- → How can I add extra crunch to this bowl?
Include sliced radishes or toasted pumpkin seeds for additional texture and a fresh bite.