Spiced Peanut Sweet Potato Salad

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 experimented with this salad for a weeknight dinner and was amazed by how the creamy dressing paired perfectly with the slight bitterness of radicchio

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 for dressing
• 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 dressing consistency)

Instructions

Roast the Sweet Potatoes:

Preheat oven to 200°C (400°F)

Bake:

Roast for 20 to 25 minutes, turning halfway through

Mix Dressing:

In a small bowl, whisk peanut butter, lime juice, soy sauce, honey, chili flakes, and water (start with 2 tbsp, add more if needed)

Assemble Salad:

In a large bowl, combine radicchio, spinach (or arugula), cucumber, and red onion.

Add Sweet Potato:

Add warm roasted sweet potatoes and toss gently.

Finish:

Arrange avocado slices on top

Save

This colorful salad quickly became a favorite at family gatherings (everyone loves the crunchy peanuts and creamy avocado together).

Required Tools

Baking sheet, large mixing bowl, small bowl for dressing, whisk, chef's knife, cutting board

Allergen Information

Contains peanuts and soy

Nutritional Information (per serving)

Calories: 350 (Total Fat: 19 g, Carbohydrates: 38 g, Protein: 8 g)

Save

Enjoy this colorful bowl fresh for maximum crunch and vibrant taste

Recipe FAQ

→ How do I roast the sweet potatoes evenly?

Toss the diced sweet potatoes with olive oil and spices, then spread them in a single layer on a baking sheet. Roast at 200°C (400°F), turning once halfway, until golden and tender, about 20-25 minutes.

→ Can I substitute the peanut dressing for allergies?

Yes, try using a tahini-based dressing with lime and soy sauce or a sunflower seed butter blend for a similar texture and flavor profile.

→ What greens work best in this bowl?

Radicchio offers a bitter crunch balanced by baby spinach or arugula’s mild peppery notes, but you can also use red cabbage or kale for variation.

→ How do I make this bowl vegan-friendly?

Replace honey with maple syrup in the dressing to maintain sweetness while keeping it suitable for vegan diets.

→ Can I prepare this salad ahead of time?

Roast the sweet potatoes and prepare the dressing in advance, but assemble the bowl just before serving to preserve freshness and texture.

→ What are good serving suggestions?

This bowl pairs well with chilled Riesling or a citrusy wheat beer, complementing the spices and fresh ingredients.