Save to Pinterest 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 salad bowl I was surprised by how the sweetness of the potatoes balanced the bitterness of radicchio and the creamy dressing brought everything together. It quickly became my favorite easy weeknight dinner that feels restaurant-quality but comes together with simple ingredients at home.
Ingredients
- Sweet potatoes: peeled and diced (about 500 g)
- Olive oil: for roasting
- Smoked paprika: for a subtle smoky flavor
- Ground cumin: to add earthy notes
- Ground coriander: for extra spice complexity
- Sea salt: seasons the potatoes
- Black pepper: freshly cracked
- Radicchio: cored and thinly sliced (about 150 g)
- Baby spinach or arugula: adds freshness
- Avocado: sliced
- Cucumber: thinly sliced
- Red onion: thinly sliced
- Roasted peanuts: roughly chopped for crunch
- Fresh cilantro leaves: optional for garnish
- Smooth peanut butter: for the dressing
- Lime juice: brings zesty acidity
- Soy sauce: or tamari for gluten-free
- Honey or maple syrup: sweetens and balances the dressing
- Chili flakes: gives a gentle heat
- Water: to thin the dressing as needed
Instructions
- Prepare Sweet Potatoes:
- Preheat the oven to 200°C (400°F). Toss sweet potato cubes with olive oil smoked paprika cumin coriander salt and black pepper in a large bowl then spread them on a baking sheet in a single layer.
- Roast:
- Roast sweet potatoes for 20–25 minutes turning halfway until tender and golden brown. Let cool slightly.
- Make Dressing:
- In a small bowl whisk together peanut butter lime juice soy sauce honey chili flakes and 2 tablespoons of water adding more water if needed for pouring consistency.
- Toss Salad:
- Combine radicchio spinach or arugula cucumber and red onion in a large salad bowl. Add warm roasted sweet potatoes and toss gently.
- Assemble:
- Arrange avocado slices on top sprinkle with chopped peanuts and cilantro if using.
- Dress & Serve:
- Drizzle the salad generously with spiced peanut dressing just before serving.
Save to Pinterest Whenever we have a family lunch this salad bowl always manages to stand out for its hearty colors and bold flavors. Everyone enjoys building their own bowl and it's perfect for sharing in a casual relaxed setting.
Required Tools
Baking sheet large mixing bowl small bowl whisk chefs knife and cutting board are used to easily assemble and prepare this salad.
Allergen Information
Contains peanuts and soy. May contain gluten if using regular soy sauce. Contains avocado. Check labels for hidden allergens.
Nutritional Information
Each serving provides 350 calories 19 g fat 38 g carbohydrates and 8 g protein.
Save to Pinterest Finish the salad bowl with a generous drizzle of dressing and serve immediately for the best texture. The leftovers can be stored in the refrigerator for up to two days.
Common Questions
- → What type of potatoes work best for roasting?
Medium sweet potatoes peeled and diced ensure even roasting and a tender, flavorful bite.
- → Can I substitute radicchio in this bowl?
Yes, red cabbage offers a similar crunch and slightly sweet flavor if radicchio is unavailable.
- → How can I adjust the peanut dressing consistency?
Add water gradually while whisking to reach a smooth, pourable texture suited to your preference.
- → What greens can I use besides spinach?
Arugula or baby spinach both add a fresh leafy element that complements the roasted vegetables well.
- → Is there a vegan option for the dressing?
Replace honey with maple syrup for a fully plant-based dressing without compromising sweetness.
- → How do I add extra texture to this bowl?
Try topping with sliced radishes or toasted pumpkin seeds for an added crunchy dimension.