Roasted sweet potatoes, radicchio, avocado, and a flavorful peanut dressing combine for a vibrant salad bowl.
# Components:
→ Roasted Sweet Potatoes
01 - 2 medium sweet potatoes, peeled and diced (approximately 1.1 lbs)
02 - 2 tablespoons olive oil
03 - 1 teaspoon smoked paprika
04 - ½ teaspoon ground cumin
05 - ½ teaspoon ground coriander
06 - ½ teaspoon sea salt
07 - ¼ teaspoon black pepper
→ Salad
08 - 1 small head radicchio, cored and thinly sliced (approximately ⅓ lb)
09 - 4¼ ounces baby spinach or arugula
10 - 1 large avocado, sliced
11 - 1 small cucumber, thinly sliced
12 - ¼ small red onion, thinly sliced
13 - 1 ounce 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 - ½ teaspoon chili flakes
20 - 2 to 3 tablespoons water, as needed for consistency
# Directions:
01 - Set the oven to 400°F.
02 - In a large bowl, toss diced sweet potatoes with olive oil, smoked paprika, cumin, coriander, sea salt, and black pepper until evenly coated. Spread them in a single layer on a baking sheet.
03 - Place the baking sheet in the oven and roast the sweet potatoes for 20 to 25 minutes, turning halfway, until tender and golden. Remove and let cool slightly.
04 - Whisk together peanut butter, lime juice, soy sauce, honey (or maple syrup), chili flakes, and 2 tablespoons of water in a small bowl. Add more water gradually to reach a smooth, pourable consistency.
05 - In a large mixing bowl, add radicchio, baby spinach or arugula, cucumber, and red onion. Toss to combine.
06 - Gently fold in the warm roasted sweet potatoes into the salad mixture.
07 - Arrange avocado slices on top of the salad and sprinkle with chopped roasted peanuts and fresh cilantro leaves, if using.
08 - Drizzle the spiced peanut dressing over the salad just before serving.
