A nourishing bowl of roasted spiced sweet potatoes, radicchio, avocado, and peanut dressing.
# What You Need:
→ Roasted Sweet Potatoes
01 - 2 medium sweet potatoes, peeled and diced (approximately 1.1 pounds)
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 ounces)
09 - 120 grams baby spinach or arugula (about 4.2 ounces)
10 - 1 large avocado, sliced
11 - 1 small cucumber, thinly sliced
12 - 1/4 small red onion, thinly sliced
13 - 30 grams roasted peanuts, roughly chopped (about 1 ounce)
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 or 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
# How To Make:
01 - Preheat the oven to 400°F (200°C).
02 - In a large bowl, toss diced sweet potatoes with olive oil, smoked paprika, cumin, coriander, salt, and black pepper until evenly coated.
03 - Spread the seasoned sweet potatoes in a single layer on a baking sheet and roast for 20 to 25 minutes, turning once halfway through, until tender and golden brown. Set aside to cool slightly.
04 - Whisk together peanut butter, lime juice, soy sauce, honey, chili flakes, and 2 tablespoons of water in a small bowl. Add more water if necessary to achieve a pourable consistency.
05 - Combine sliced radicchio, baby spinach or arugula, cucumber, and red onion in a large salad bowl.
06 - Incorporate the warm roasted sweet potatoes into the salad and toss gently to combine.
07 - Arrange avocado slices on top of the salad, then sprinkle with chopped peanuts and cilantro leaves.
08 - Drizzle the spiced peanut dressing generously over the salad just before serving.
