Save A vibrant, nourishing salad bowl featuring roasted spiced sweet potatoes, crisp radicchio, creamy avocado, and a zesty peanut dressing, this easy vegetarian fusion recipe is perfect for a satisfying lunch or light dinner.
The first time I made this salad bowl was for a casual weeknight dinner, and it instantly became a staple. The peanut dressing and roasted sweet potatoes create a comforting combination that even picky eaters love.
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 (optional): 2 tbsp
- Peanut butter: 3 tbsp, smooth
- Lime juice: 2 tbsp
- Soy sauce (or tamari): 1 tbsp
- Honey or maple syrup: 1 tbsp
- Chili flakes: 1/2 tsp
- Water: 2, 3 tbsp (as needed for dressing consistency)
Instructions
- Prepare 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 in a single layer on a baking sheet.
- Roast:
- Bake for 20, 25 minutes, turning halfway through, until tender and golden brown. Let cool slightly.
- Make dressing:
- In a small bowl, whisk together peanut butter, lime juice, soy sauce, honey, chili flakes, and 2 tbsp water. Add more water for desired consistency.
- Assemble salad:
- Combine radicchio, spinach (or arugula), cucumber, and red onion in a large salad bowl.
- Add potatoes:
- Add warm sweet potatoes and toss gently.
- Top and finish:
- Arrange avocado slices, sprinkle peanuts and cilantro over the top.
- Dress and serve:
- Drizzle spiced peanut dressing before serving.
Save This colorful salad bowl has become a weekend favorite for sharing at family lunches, with everyone adding their own extra toppings for fun.
Allergen Information
Contains peanuts and soy from the dressing and toppings. May contain gluten if regular soy sauce is used. Be sure to check ingredient labels for hidden allergens.
Required Tools
You will need a baking sheet, large mixing bowl, small bowl for dressing, whisk, chef's knife, and a cutting board for easy preparation.
Nutritional Information (per serving)
Calories: 350, Total Fat: 19 g, Carbohydrates: 38 g, Protein: 8 g
Save Serve this salad immediately for the best texture. The dressing also works wonderfully as a dip for fresh veggies.
Recipe Questions
- → How do I roast the sweet potatoes evenly?
Cut sweet potatoes into uniform cubes and spread them in a single layer on a baking sheet. Roast at 200°C (400°F) for 20-25 minutes, turning halfway to ensure even browning.
- → Can I substitute radicchio if unavailable?
Yes, red cabbage makes a great substitute, delivering a similar texture and slightly bitter taste that complements the sweet potatoes and dressing.
- → How is the peanut dressing best prepared?
Whisk together peanut butter, lime juice, soy sauce, honey or maple syrup, chili flakes, and water until smooth. Adjust water for desired pourable consistency.
- → What leafy greens can be used besides spinach?
Arugula or baby kale work well, adding a peppery or earthy note that enhances the salad’s flavor profile.
- → How can I add extra crunch to this bowl?
Try adding sliced radishes, toasted pumpkin seeds, or extra chopped peanuts for an enhanced crunchy texture.