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.
This salad bowl became a weeknight favorite after our first dinner: I loved how the hearty sweet potatoes and crunchy peanuts made it feel extra special. The dressing uses pantry staples, making it simple to throw together any night.
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
- Cilantro leaves: 2 tbsp fresh, optional
- Peanut butter: 3 tbsp smooth
- Lime juice: 2 tbsp
- Soy sauce: 1 tbsp (or tamari for gluten-free)
- Honey or maple syrup: 1 tbsp
- Chili flakes: 1/2 tsp
- Water: 2 to 3 tbsp as needed for dressing consistency
Instructions
- Roast Sweet Potatoes:
- Preheat oven to 200°C (400°F). Toss diced sweet potatoes with olive oil, smoked paprika, cumin, coriander, salt, and pepper. Spread in a single layer on a baking sheet.
- Bake:
- Roast for 20 to 25 minutes, turning halfway, until tender and golden brown. Let cool slightly.
- Make Dressing:
- In a small bowl, whisk peanut butter, lime juice, soy sauce, honey, chili flakes, and 2 tbsp water (add more for desired consistency).
- Prepare Salad Base:
- In a large mixing bowl, combine radicchio, spinach or arugula, cucumber, and red onion.
- Combine:
- Add roasted sweet potatoes; toss gently with salad base.
- Finish:
- Arrange avocado slices on top and sprinkle with roasted peanuts and cilantro. Drizzle with spiced peanut dressing before serving.
Save Our family has made this salad together several times and always enjoys customizing the toppings. Passing the bowl around and letting everyone drizzle their own dressing is part of the fun!
Required Tools
Baking sheet, large mixing bowl, small bowl, whisk, chefs knife, and cutting board are all you need for prep.
Allergen Information
Includes peanuts and soy (from soy sauce). May contain gluten if using regular soy sauce; tamari keeps it gluten-free. Contains avocado, a rare allergen.
Nutritional Information
Each serving has approximately 350 calories, 19 g fat, 38 g carbohydrates, and 8 g protein.
Save Enjoy this salad freshly tossed for best texture and flavor. Leftovers keep well for one day in the fridge.
Kitchen Q&A
- → How do you roast sweet potatoes for the bowl?
Peel and dice sweet potatoes, toss them with olive oil, smoked paprika, cumin, coriander, salt, and pepper. Roast at 200°C (400°F) for 20-25 minutes until tender and golden.
- → What greens work well besides radicchio?
Baby spinach or arugula are ideal alternatives to radicchio, adding freshness and a mild peppery note.
- → How is the peanut dressing prepared?
Whisk together smooth peanut butter, lime juice, soy sauce or tamari, honey or maple syrup, chili flakes, and water until smooth and pourable.
- → Can this bowl be made gluten-free?
Yes, use tamari instead of regular soy sauce to keep it gluten-free and maintain the dressing’s umami flavor.
- → What garnishes enhance texture and flavor?
Chopped roasted peanuts and fresh cilantro add crunch and herbal brightness. Optional additions include radishes or toasted pumpkin seeds for extra texture.