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 first created this salad for a weekend lunch when craving something hearty yet fresh. The creamy peanut dressing and spice-roasted sweet potatoes turned a simple salad into a crave-worthy meal.
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
- 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 oven:
- Set oven to 200°C (400°F).
- Prepare sweet potatoes:
- Toss diced sweet potatoes with olive oil, smoked paprika, cumin, coriander, sea salt, and black pepper in a large bowl.
- Roast sweet potatoes:
- Spread seasoned sweet potatoes on a baking sheet in a single layer. Roast for 20 25 minutes, turning halfway, until tender and golden brown. Let cool slightly.
- Make dressing:
- Whisk peanut butter, lime juice, soy sauce, honey (or maple syrup), chili flakes, and 2 tablespoons water together in a small bowl. Add more water if needed for desired consistency.
- Build salad base:
- In a large salad bowl, combine radicchio, spinach or arugula, cucumber, and red onion.
- Combine sweet potatoes:
- Add warm roasted sweet potatoes and toss gently with the salad base.
- Finish salad:
- Arrange avocado slices on top, sprinkle peanuts and cilantro. Drizzle with spiced peanut dressing before serving.
Save My family loves gathering for salad bowls like this after a busy day. It brings everyone to the table with laughter and requests for seconds.
Required Tools
Baking sheet, large mixing bowl, small bowl for dressing, whisk, chef's knife, and cutting board will make the prep easy and efficient.
Allergen Information
This salad contains peanuts, soy from soy sauce, and avocado; use tamari for gluten-free and always verify packaged ingredient labels.
Nutritional Information (per serving)
Calories: 350, Total Fat: 19 g, Carbohydrates: 38 g, Protein: 8 g (approximate values for a balanced meal in each serving).
Save This salad bowl is both filling and fresh. Serve right away with a generous drizzle of dressing for a delicious meal.
Recipe FAQs
- → How do I roast sweet potatoes for the bowl?
Peel and dice the sweet potatoes, toss with olive oil, smoked paprika, cumin, coriander, salt, and pepper. Roast at 200°C (400°F) for 20-25 minutes until tender and golden brown.
- → Can I substitute radicchio with another green?
Yes, red cabbage can be used as an alternative for radicchio, offering a similar crunch and slightly sweet undertone.
- → What makes the peanut dressing spicy?
A small amount of chili flakes infused in the peanut butter dressing adds a gentle heat that complements the dish's other flavors.
- → Is there a vegan option for the dressing?
Replace honey with maple syrup to keep the dressing sweet and maintain its vegan status.
- → How can I add extra crunch to the bowl?
Try adding sliced radishes or toasted pumpkin seeds on top for a delightful crunchy texture contrast.
- → What greens work best with this bowl?
Baby spinach or arugula add freshness and slight pepperiness that balance the robust roasted potatoes and peanut dressing.