Save 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 discovered this salad when experimenting with fusion ingredients for weeknight vegetarian dinners and it quickly became a favorite for its balance of sweet, savory, and tangy elements.
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)
- 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 to 3 tbsp (as needed for consistency)
Instructions
- Roast Sweet Potatoes:
- Preheat the oven to 200°C (400°F). 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.
- Bake Sweet Potatoes:
- Roast for 20 to 25 minutes, turning halfway through, until tender and golden brown. Set aside to cool slightly.
- Prepare Dressing:
- In a small bowl, whisk together peanut butter, lime juice, soy sauce, honey, chili flakes, and 2 tablespoons water. Add extra water if needed for a pourable consistency.
- Combine 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 to the salad base and toss gently.
- Finish Salad:
- Arrange avocado slices on top. Sprinkle with chopped peanuts and cilantro.
- Drizzle:
- Drizzle the spiced peanut dressing generously just before serving.
Save This dish is always a hit when shared around our busy dinner table, encouraging everyone to try new vegetables in a fun format.
Required Tools
You will need a baking sheet, a large mixing bowl, a small bowl for the dressing, a whisk, chefs knife, and cutting board.
Allergen Information
This recipe contains peanuts and soy (if using regular soy sauce) and may include avocado: check all ingredient sources for hidden allergens if serving guests.
Nutritional Information
Each serving provides approximately 350 calories, 19 g fat, 38 g carbohydrates, and 8 g protein.
Save Make this salad for a quick weeknight dinner or a vibrant lunch—it's as beautiful as it is delicious.
Recipe FAQ
- → How do you roast the sweet potatoes to keep them tender?
Toss diced sweet potatoes with olive oil and spices, then roast at 200°C (400°F) for 20-25 minutes, turning halfway to ensure even cooking and a tender texture.
- → Can radicchio be substituted with other greens?
Yes, you can swap radicchio for red cabbage or use leafy greens like arugula or baby spinach for different flavor profiles.
- → How is the peanut dressing made creamy and balanced?
Whisk peanut butter with lime juice, soy sauce, honey, chili flakes, and water until smooth, adjusting water for the desired pourable consistency.
- → What are some optional add-ins to enhance crunch?
Adding sliced radishes or toasted pumpkin seeds can provide extra crunch and texture variety.
- → Is this dish suitable for gluten-free diets?
Yes, by using tamari instead of regular soy sauce, the dish remains gluten-free without compromising flavor.