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 searching for a delicious vegetarian main that would keep my family excited about weeknight meals. The creamy peanut dressing and crunchy toppings always get rave reviews at our table!
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: 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
- Roast the Sweet Potatoes:
- Preheat oven to 200°C (400°F). Toss sweet potato cubes with olive oil, smoked paprika, cumin, coriander, salt, and black pepper. Spread on a baking sheet in a single layer and roast for 20–25 minutes, turning halfway, until tender and golden brown. Set aside.
- Prepare the Peanut Dressing:
- In a small bowl, whisk together peanut butter, lime juice, soy sauce, honey, chili flakes, and 2 tbsp water. Add more water if needed until pourable.
- Build the Salad:
- In a large bowl, combine radicchio, spinach or arugula, cucumber, and red onion. Add the roasted sweet potatoes and toss gently.
- Finishing Touches:
- Arrange avocado slices on top and sprinkle with peanuts and cilantro. Drizzle with the spiced peanut dressing right before serving.
Save This salad is a new favorite for quick family lunches, especially when everyone just wants a flavorful, healthy meal without a fuss. My kids love assembling their bowls and choosing extra toppings!
Required Tools
Baking sheet, large mixing bowl, small bowl, whisk, chefs knife, cutting board
Allergen Information
Contains peanuts and soy (from soy sauce). May contain gluten if regular soy sauce is used. Also contains avocado but rarely causes allergies.
Nutritional Information
Per serving: 350 calories, 19 g fat, 38 g carbohydrates, 8 g protein
Save This salad makes the perfect light meal for any season: serve chilled in summer or with warm sweet potatoes fresh from the oven. Enjoy every vibrant bite!
Cooking Questions
- → How should the sweet potatoes be prepared for roasting?
Peel and dice medium sweet potatoes into cubes, toss with olive oil, smoked paprika, cumin, coriander, salt, and pepper, then roast at 200°C (400°F) for 20–25 minutes until tender and golden.
- → Can I substitute any greens for radicchio?
Yes, you can swap radicchio with red cabbage or use baby spinach or arugula to maintain a refreshing crunch and balance the flavors.
- → What ingredients make up the spiced peanut dressing?
The dressing includes smooth peanut butter, lime juice, soy sauce (or tamari for gluten-free), honey or maple syrup, chili flakes, and water for consistency.
- → Is it possible to make this bowl vegan-friendly?
Absolutely! Use maple syrup instead of honey in the dressing to make this dish fully vegan without compromising flavor.
- → What optional toppings add texture to this salad bowl?
Sliced radishes or toasted pumpkin seeds can be added for extra crunch and visual appeal.