Roasted spiced sweet potatoes with radicchio, avocado, and a creamy peanut dressing for bright flavors.
# What You Need:
→ Roasted Sweet Potatoes
01 - 2 medium sweet potatoes, peeled and diced (about 1.1 lb)
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, as needed for consistency
# How-To:
01 - Preheat the oven to 400°F (200°C).
02 - Toss diced sweet potatoes with olive oil, smoked paprika, cumin, coriander, sea salt, and black pepper in a large bowl until evenly coated.
03 - Spread sweet potatoes on a baking sheet in a single, even layer. Roast for 20 to 25 minutes, turning halfway through, until tender and golden brown. Remove and let cool slightly.
04 - Whisk together peanut butter, lime juice, soy sauce, honey, chili flakes, and 2 tablespoons of water in a small bowl. Add additional water as needed to reach a smooth, pourable consistency.
05 - In a large bowl, combine sliced radicchio, baby spinach or arugula, cucumber, and red onion.
06 - Add the warm roasted sweet potatoes to the salad and toss gently to combine all ingredients evenly.
07 - Arrange sliced avocado on top of the salad. Sprinkle with chopped roasted peanuts and fresh cilantro leaves, if using.
08 - Drizzle the spiced peanut dressing over the salad just before serving for optimal flavor.
