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.
This salad bowl won over everyone at our table last week: the sweet potatoes were warm and spiced, the radicchio added crunch, and the dressing tied it all together. It's now a go-to for a quick and colorful weeknight dinner.
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 leaves (optional): 2 tbsp
- Peanut butter: 3 tbsp, smooth
- Lime juice: 2 tbsp
- Soy sauce (or tamari): 1 tbsp
- Honey or maple syrup: 1 tbsp
- Chili flakes: 1/2 tsp
- Water: 2 to 3 tbsp (as needed for consistency)
Instructions
- Preheat oven:
- Heat the oven to 200°C (400°F).
- Prepare sweet potatoes:
- In a large bowl, toss sweet potato cubes with olive oil, smoked paprika, cumin, coriander, salt, and black pepper. Spread in a single layer on a baking sheet.
- Roast sweet potatoes:
- Roast for 20 to 25 minutes, turning halfway, until tender and golden brown. Cool slightly.
- Make dressing:
- Whisk peanut butter, lime juice, soy sauce, honey, chili flakes, and 2 tbsp water in a small bowl. Add extra water if needed for pourable consistency.
- Prepare salad base:
- In a large bowl, combine radicchio, spinach (or arugula), cucumber, and red onion.
- Combine and toss:
- Add warm sweet potatoes and toss gently.
- Add toppings:
- Arrange avocado on top, sprinkle peanuts and cilantro.
- Finish and serve:
- Drizzle with spiced peanut dressing just before serving.
Save Last autumn, my family gathered around this vibrant salad before a movie night: even the little ones kept reaching for second helpings, and it sparked cheerful conversation throughout dinner.
Required Tools
Baking sheet, large mixing bowl, small bowl for dressing, whisk, chef's knife, and cutting board are all you need to whip up this recipe.
Allergen Information
Contains peanuts and soy. For gluten-free, use tamari. Contains avocado (rare allergen). Always check ingredient labels for hidden allergens.
Nutritional Information
Per serving: 350 calories, 19 g total fat, 38 g carbohydrates, 8 g protein.
Save This bowl is perfect for meal prep or easy gatherings: the flavors grow deeper as it sits, and it's just as delicious chilled or at room temperature.
Recipe Questions
- → How do I roast sweet potatoes perfectly?
Toss diced sweet potatoes with olive oil and spices, then roast at 200°C (400°F) for 20-25 minutes until tender and golden brown.
- → Can I substitute radicchio in this bowl?
Yes, red cabbage makes a great alternative, offering a similar crunch and slightly bitter flavor.
- → What can I use instead of honey in the dressing?
Maple syrup works well as a vegan-friendly sweetener in the peanut dressing.
- → How to achieve the right dressing consistency?
Adjust the dressing thickness by adding water gradually until it reaches a pourable but creamy texture.
- → Are peanuts essential for this dish?
Peanuts add crunch and depth to the dressing and topping, but you can use toasted pumpkin seeds as a nut-free alternative.