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 bowl on a late summer afternoon wanting something hearty but fresh—and the combination of spiced sweet potatoes and creamy peanut dressing instantly became a favorite at my table.
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: 2 tbsp leaves (optional)
- Smooth peanut butter: 3 tbsp
- Lime juice: 2 tbsp
- Soy sauce (or tamari for gluten-free): 1 tbsp
- Honey or maple syrup: 1 tbsp
- Chili flakes: 1/2 tsp
- Water: 2 to 3 tbsp (as needed for consistency)
Instructions
- Heat oven:
- Preheat the oven to 200°C (400°F).
- Roast 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.
- Roasting:
- Roast for 20 to 25 minutes turning halfway through until tender and golden brown. Set aside to cool slightly.
- Make 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.
- Prepare salad base:
- In a large salad bowl combine radicchio spinach (or arugula) cucumber and red onion.
- Add sweet potato:
- Add the warm roasted sweet potatoes and toss gently.
- Add toppings:
- 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 We love sharing this salad as a family especially when everyone chooses their favorite toppings—it's a delicious way to get more veggies on the table together.
Notes and Variations
For extra crunch add sliced radishes or toasted pumpkin seeds. Try swapping radicchio for red cabbage or using maple syrup for a vegan option.
Required Tools
Baking sheet large mixing bowl small bowl whisk chefs knife and cutting board make prep easy and efficient.
Nutritional Information
Each serving contains about 350 calories 19 g fat 38 g carbohydrates and 8 g protein making it a balanced meal.
Save to Pinterest This salad is as beautiful as it is delicious—perfect for meal prep or sharing with friends. Enjoy every nutty fresh bite!
Recipe FAQs
- → How do I achieve perfectly roasted sweet potatoes?
Cut sweet potatoes into even cubes, toss with oil and spices, then roast at 200°C (400°F) for 20–25 minutes until tender and golden, turning once.
- → Can I substitute radicchio with another green?
Yes, red cabbage is a great substitute offering similar texture and color without altering the flavor profile significantly.
- → Is it possible to make the dressing vegan?
Replace honey with maple syrup or agave syrup to keep the dressing vegan-friendly without compromising taste.
- → How can I adjust the dressing consistency?
Add water incrementally while whisking until the peanut dressing reaches a smooth, pourable consistency suitable for drizzling.
- → What additional toppings enhance crunchiness?
Try adding sliced radishes, toasted pumpkin seeds, or extra chopped peanuts for extra texture and crunch.