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.
The first time I made this bowl for my family, the peanut dressing was such a hit that it disappeared before anyone finished their salads. It's now a requested favorite whenever we have sweet potatoes in the pantry!
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
- 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: 2–3 tbsp, as needed for dressing consistency
Instructions
- Prepare the oven:
- Preheat the oven to 200°C (400°F).
- Season sweet potatoes:
- In a large bowl, toss sweet potato cubes with olive oil, smoked paprika, cumin, coriander, salt, and black pepper. Spread on a baking sheet in a single layer.
- Roast:
- Roast for 20–25 minutes, turning halfway through, until tender and golden brown. Set aside to cool slightly.
- Mix dressing:
- Meanwhile, in a small bowl, whisk together peanut butter, lime juice, soy sauce, honey, chili flakes, and 2 tablespoons of water. Add more water if needed for pourable consistency.
- Assemble bowl:
- In a large salad bowl, combine radicchio, spinach (or arugula), cucumber, and red onion.
- Add sweet potatoes:
- Add the warm roasted sweet potatoes and toss gently.
- Toppings:
- Arrange avocado slices on top and sprinkle with chopped peanuts and cilantro.
- Dress and serve:
- Drizzle generously with the spiced peanut dressing just before serving.
Save This salad is always a conversation starter at our table. My kids love building their own bowls, choosing extra peanuts or the biggest avocado slices for themselves.
Required Tools
Baking sheet, large mixing bowl, small bowl (for dressing), whisk, chefs knife, cutting board
Allergen Information
Contains peanuts and soy (from soy sauce). May contain gluten if regular soy sauce is used; use tamari for gluten-free. Contains avocado. Always double-check ingredient labels for hidden allergens.
Nutritional Information
Calories: 350. Total Fat: 19 g. Carbohydrates: 38 g. Protein: 8 g (per serving)
Save This lively salad bowl is both nourishing and full of bold flavor. Try doubling the dressing for dipping fresh veggies on the side!
Recipe Help & Answers
- → How can I make the peanut dressing smoother?
Add a bit more water gradually while whisking to reach the desired pourable consistency without thinning the flavor.
- → What can I substitute for radicchio?
Red cabbage or kale work well as alternatives, providing similar crunch and slight bitterness.
- → Can this bowl be prepared ahead of time?
Yes, roast the sweet potatoes and prepare the dressing in advance, then assemble just before serving to keep textures fresh.
- → Is the peanut dressing spicy?
The dressing has a mild kick from chili flakes balanced by the honey and lime, which create a well-rounded flavor.
- → What are good beverage pairings with this bowl?
Crisp white wines like Riesling or citrusy wheat beers complement the dish's bold and fresh flavors nicely.
- → How can I add extra crunch to this bowl?
Try topping with sliced radishes or toasted pumpkin seeds for additional texture and flavor contrast.