# Components:
→ Roasted Sweet Potatoes
01 - 2 medium sweet potatoes, peeled and diced (about 1.1 lbs)
02 - 2 tablespoons olive oil
03 - 1 teaspoon smoked paprika
04 - 1/2 teaspoon ground cumin
05 - 1/2 teaspoon ground coriander
06 - 1/2 teaspoon sea salt
07 - 1/4 teaspoon black pepper
→ Salad
08 - 1 small head radicchio, cored and thinly sliced (about 5.3 oz)
09 - 4.2 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 tablespoons fresh cilantro leaves (optional)
→ Spiced Peanut Dressing
15 - 3 tablespoons smooth peanut butter
16 - 2 tablespoons lime juice
17 - 1 tablespoon soy sauce (use tamari for gluten-free)
18 - 1 tablespoon honey or maple syrup
19 - 1/2 teaspoon chili flakes
20 - 2 to 3 tablespoons water (as needed for consistency)
# Directions:
01 - Set the oven to 400°F (200°C) to prepare for roasting sweet potatoes.
02 - Combine diced sweet potatoes with olive oil, smoked paprika, ground cumin, ground coriander, sea salt, and black pepper in a large bowl, tossing to coat evenly.
03 - Arrange the seasoned sweet potatoes in a single layer on a baking sheet and roast for 20 to 25 minutes, turning halfway through, until tender and golden. Allow to cool slightly.
04 - Whisk together peanut butter, lime juice, soy sauce, honey or maple syrup, chili flakes, and 2 tablespoons water in a small bowl; add additional water as needed to achieve a pourable consistency.
05 - In a large salad bowl, combine sliced radicchio, baby spinach or arugula, cucumber, and red onion, mixing gently.
06 - Incorporate the warm roasted sweet potatoes into the salad base and toss gently to combine.
07 - Arrange the sliced avocado atop the salad and sprinkle with chopped peanuts and fresh cilantro if using.
08 - Drizzle the spiced peanut dressing over the salad just before serving.
