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 recipe when experimenting with fusion flavors for a weeknight dinner and was amazed at how the creamy dressing and crunchy peanuts perfectly balanced the bittersweet radicchio and tender sweet potatoes.
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
- Prep sweet potatoes:
- Preheat oven to 200°C (400°F). Toss sweet potato cubes with olive oil, smoked paprika, cumin, coriander, salt, and black pepper in a large bowl. Spread out on baking sheet.
- Roast:
- Roast sweet potatoes for 20 25 minutes, turning once, until golden and tender. Let cool slightly.
- Mix dressing:
- In a small bowl, whisk peanut butter, lime juice, soy sauce, honey, chili flakes, and 2 tbsp water. Adjust water to make dressing pourable.
- Combine greens:
- In salad bowl, mix radicchio, spinach or arugula, cucumber, and red onion.
- Toss salad:
- Add roasted sweet potatoes and toss ingredients gently to combine.
- Finish bowl:
- Top with avocado slices, chopped peanuts, cilantro if using. Drizzle generously with spiced peanut dressing before serving.
Save My family loves when we sit together and build our own bowls, adding extra peanuts or cilantro for a personalized touch at our Sunday lunches.
Required Tools
Baking sheet, large mixing bowl, small bowl for dressing, whisk, chefs knife, and cutting board are all you need to prepare this vibrant salad.
Allergen Information
Contains peanuts and soy. Use tamari for gluten-free. Contains avocado. Always check ingredient labels for hidden allergens to suit any sensitivities.
Nutritional Information
Each serving has about 350 calories, 19 g of total fat, 38 g of carbohydrates, and 8 g of protein, making this salad hearty and satisfying.
Save Serve immediately for the freshest taste, and enjoy how the bright flavors elevate every bite of your meal.
Common Questions
- → How do I roast the sweet potatoes evenly?
Cut sweet potatoes into uniform cubes and spread in a single layer on a baking sheet. Roast at 200°C (400°F) for 20-25 minutes, turning once halfway for even cooking.
- → Can I substitute radicchio with another leafy green?
Yes, radicchio can be swapped with red cabbage or mixed greens like arugula or baby spinach for a milder taste and similar crunch.
- → How is the peanut dressing prepared?
Whisk peanut butter with lime juice, soy sauce, honey or maple syrup, chili flakes, and water until smooth and pourable to create a creamy, tangy dressing.
- → What adds crunch to this bowl?
Chopped roasted peanuts provide crunch, and additional texture can come from optional toasted pumpkin seeds or sliced radishes.
- → Is this bowl suitable for gluten-free diets?
Yes, using tamari instead of regular soy sauce keeps the dish gluten-free without altering flavor significantly.