Roasted sweet potatoes, crisp radicchio, avocado, and peanut dressing combine in a vibrant bowl.
# Ingredient List:
→ Roasted Sweet Potatoes
01 - 2 medium sweet potatoes, peeled and diced (approximately 1.1 lbs)
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
# Directions:
01 - Set the oven to 400°F (200°C) to prepare for roasting.
02 - Combine diced sweet potatoes with olive oil, smoked paprika, ground cumin, ground coriander, sea salt, and black pepper in a large bowl, ensuring even coating.
03 - Spread the seasoned sweet potatoes on a baking sheet in a single layer and roast for 20 to 25 minutes, turning once halfway, until tender and golden. 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. Adjust consistency with additional water if necessary.
05 - In a large mixing bowl, combine radicchio, spinach or arugula, cucumber, and red onion, tossing gently.
06 - Add the warm roasted sweet potatoes to the salad base and toss carefully to mix.
07 - Arrange sliced avocado atop the salad, then sprinkle with chopped peanuts and cilantro leaves as desired.
08 - Drizzle the spiced peanut dressing generously over the salad just before serving.
