A vibrant blend of roasted sweet potatoes, radicchio, avocado, and spiced peanut dressing for a fresh meal.
# Components:
→ Roasted Sweet Potatoes
01 - 2 medium sweet potatoes, peeled and diced (about 17.6 oz)
02 - 2 tablespoons olive oil
03 - 1 teaspoon smoked paprika
04 - 1/2 teaspoon ground cumin
05 - 1/2 teaspoon ground coriander
06 - 1/2 teaspoon sea salt
07 - 1/4 teaspoon black pepper
→ Salad
08 - 1 small head radicchio, cored and thinly sliced (about 5.3 oz)
09 - 4.2 oz baby spinach or arugula
10 - 1 large avocado, sliced
11 - 1 small cucumber, thinly sliced
12 - 1/4 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 (use tamari for gluten-free)
18 - 1 tablespoon honey or maple syrup
19 - 1/2 teaspoon chili flakes
20 - 2 to 3 tablespoons water (adjust for consistency)
# Directions:
01 - Set the oven to 400°F (200°C) to prepare for roasting the sweet potatoes.
02 - Toss diced sweet potatoes with olive oil, smoked paprika, cumin, coriander, salt, and black pepper in a large bowl until evenly coated.
03 - Spread the seasoned sweet potatoes on a baking sheet in a single layer and roast for 20 to 25 minutes, turning halfway, until tender and golden. Allow to cool slightly.
04 - Whisk together peanut butter, lime juice, soy sauce, honey, chili flakes, and 2 tablespoons water in a small bowl. Add additional water as needed to achieve a pourable consistency.
05 - Combine radicchio, spinach or arugula, cucumber, and red onion in a large bowl. Add warm roasted sweet potatoes and toss gently.
06 - Arrange avocado slices over the salad, then sprinkle with chopped peanuts and cilantro leaves if using.
07 - Drizzle the spiced peanut dressing generously over the salad just before serving.
