Nourishing bowl with roasted spiced sweet potatoes, radicchio, avocado, and peanut dressing for a light meal.
# List of Ingredients:
→ Roasted Sweet Potatoes
01 - 2 medium sweet potatoes, peeled and diced (about 1.1 lb)
02 - 2 tbsp olive oil
03 - 1 tsp smoked paprika
04 - 1/2 tsp ground cumin
05 - 1/2 tsp ground coriander
06 - 1/2 tsp sea salt
07 - 1/4 tsp ground black pepper
→ Salad
08 - 1 small head radicchio, cored and thinly sliced (about 5.3 oz)
09 - 4 1/4 oz baby spinach or arugula
10 - 1 large avocado, sliced
11 - 1 small cucumber, thinly sliced
12 - 1/4 small red onion, thinly sliced
13 - 1 oz roasted peanuts, roughly chopped
14 - 2 tbsp fresh cilantro leaves (optional)
→ Spiced Peanut Dressing
15 - 3 tbsp smooth peanut butter
16 - 2 tbsp lime juice
17 - 1 tbsp soy sauce (use tamari for gluten-free)
18 - 1 tbsp honey or maple syrup
19 - 1/2 tsp chili flakes
20 - 2–3 tbsp water (adjust for desired consistency)
# Step-by-Step Directions:
01 - Preheat 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 sweet potatoes for 20–25 minutes, flipping halfway, until tender and golden. Remove and let cool slightly.
04 - Whisk peanut butter, lime juice, soy sauce, honey, chili flakes, and 2 tablespoons water in a small bowl. Add more water if needed to reach pourable consistency.
05 - In a large bowl, mix radicchio, spinach or arugula, cucumber, and red onion.
06 - Gently toss in the roasted sweet potatoes with the salad greens and vegetables.
07 - Top with sliced avocado, sprinkle chopped peanuts and optional cilantro leaves over the salad.
08 - Drizzle the spiced peanut dressing over the salad just before serving.
