Vibrant bowl combining spiced sweet potatoes, crisp radicchio, creamy avocado, and zesty peanut dressing.
# Components:
→ Roasted Sweet Potatoes
01 - 2 medium sweet potatoes, peeled and diced (about 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 (about 5.3 oz)
09 - 4¼ oz baby spinach or arugula
10 - 1 large avocado, sliced
11 - 1 small cucumber, thinly sliced
12 - ¼ small red onion, thinly sliced
13 - 1 oz 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 or tamari for gluten-free
18 - 1 tablespoon honey or maple syrup
19 - ½ teaspoon chili flakes
20 - 2–3 tablespoons water (adjust to desired consistency)
# Preparation steps:
01 - Set the oven to 400°F (200°C) to prepare for roasting the sweet potatoes.
02 - In a large bowl, combine diced sweet potatoes with olive oil, smoked paprika, cumin, coriander, salt, and black pepper, then spread evenly on a baking sheet.
03 - Roast the sweet potatoes for 20 to 25 minutes, turning halfway through, until tender and golden. Remove and let cool slightly.
04 - Whisk peanut butter, lime juice, soy sauce, honey, chili flakes, and 2 tablespoons water in a small bowl, adding more water for a pourable texture.
05 - In a large bowl, toss radicchio, spinach or arugula, cucumber, and red onion together.
06 - Incorporate the warm roasted sweet potatoes into the salad and toss gently to combine.
07 - Arrange avocado slices atop the salad, sprinkle with chopped peanuts and cilantro leaves if using.
08 - Drizzle the spiced peanut dressing over the salad just before serving.
