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 first discovered this salad when searching for hearty vegetarian dinner ideas and it instantly became a go-to for busy weeknights. The bold peanut dressing with sweet potatoes and bitter radicchio creates a balanced bowl I crave every season.
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 to 3 tbsp (as needed for consistency)
Instructions
- Prep Oven:
- Preheat oven to 200°C (400°F).
- Season Sweet Potatoes:
- Toss sweet potato cubes with olive oil, smoked paprika, cumin, coriander, salt, and black pepper in a large bowl. Spread in a single layer on baking sheet.
- Roast Sweet Potatoes:
- Roast for 20 to 25 minutes, turning halfway, until tender and golden brown. Allow to cool slightly.
- Make Dressing:
- Whisk peanut butter, lime juice, soy sauce, honey, chili flakes, and 2 tbsp water in a small bowl. Add more water for desired consistency.
- Mix Salad Base:
- Combine radicchio, spinach (or arugula), cucumber, and red onion in a large salad bowl.
- Add Roasted Sweet Potatoes:
- Add warm sweet potatoes to salad base and toss gently.
- Top & Serve:
- Arrange avocado slices, chopped peanuts, and cilantro on top. Drizzle with dressing just before serving.
Save Sharing this vibrant salad at our Sunday family lunch sparked conversations about new flavors in vegetarian cooking. Everyone loved the unexpected crunch and creamy avocado with every bite.
Required Tools
Baking sheet, large mixing bowl, small bowl for dressing, whisk, chefs knife, cutting board
Allergen Information
Contains peanuts, soy (from soy sauce), and avocado. Use tamari for gluten-free and double-check labels for hidden allergens.
Nutritional Information
Per serving: Calories 350, Total Fat 19 g, Carbohydrates 38 g, Protein 8 g
Save This salad bowl brings bold colors and flavors while keeping prep easy—perfect for busy nights. Enjoy leftovers as a quick lunch the next day.
Recipe Questions & Answers
- → How do I roast sweet potatoes evenly?
Cut the sweet potatoes into uniform cubes, toss with oil and spices, and spread them in a single layer on a baking sheet. Roast at 200°C (400°F), turning halfway for even caramelization.
- → Can I substitute radicchio in the bowl?
Yes, red cabbage can be used as a substitute to maintain a similar crunch and color contrast.
- → How to make the peanut dressing pourable?
Whisk peanut butter with lime juice, soy sauce, honey, chili flakes, and gradually add water until you reach a smooth, pourable consistency.
- → Is this bowl suitable for gluten-free diets?
Yes, as long as you use tamari instead of regular soy sauce, the bowl remains gluten-free.
- → What variations can add extra crunch?
Adding sliced radishes or toasted pumpkin seeds enhances texture and provides a crunchy element.