This colorful salad is a tasty mix of warm roasted sweet potatoes and creamy avocado, topped with fresh greens. It’s nutritious and bursting with flavor!
If you ask me, the blend of sweet and savory is a match made in heaven. Plus, it’s perfect for brunch or a light dinner. Just grab a fork and dig in! 😋
I love that it’s quick to make. Just roast, toss, and enjoy! It’s a great way to sneak in some veggies while keeping things delicious and fun!
Key Ingredients & Substitutions
Sweet Potatoes: They add a natural sweetness and creaminess when roasted. If sweet potatoes aren’t available, try using butternut squash or regular potatoes instead. They will change the flavor but still work great!
Avocado: The creaminess of avocado balances the salad. If you’re not a fan of avocado or it’s too ripe, consider using diced mango or pears for a similar texture with a fruity twist.
Ground Cumin: This spice gives warmth to the dish. If you don’t have it, coriander or chili powder can create a lovely depth of flavor as substitutes. Don’t skip the spices, as they elevate the whole meal.
Cilantro: Fresh cilantro adds a bright, herbal note. If you’re not a cilantro lover, fresh parsley can be a nice alternative, or try basil for a different flavor altogether.
How Do You Roast Sweet Potatoes to Perfection?
Roasting sweet potatoes is super easy, but there are some tips to get the best results. Follow these steps!
- Cut sweet potatoes into even cubes to ensure they cook at the same rate.
- Coat them well with olive oil and seasonings—all the surfaces should be covered.
- Spread the cubes in a single layer on the baking sheet. Overcrowding can lead to steaming instead of roasting.
- Toss them halfway through cooking to promote even browning.
- Look for a golden color and tender texture. This usually takes about 25-30 minutes at 425°F (220°C).
Remember, taking the time to roast them properly will boost their natural sweetness and enhance the overall flavor of your salad! Enjoy your cooking!
Roasted Sweet Potato and Avocado Salad
Ingredients:
- For the Salad:
- 2 medium sweet potatoes, peeled and cubed
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and black pepper, to taste
- 1 ripe avocado, peeled, pitted, and diced
- 1 small red onion, thinly sliced
- 4 cups mixed salad greens (such as romaine, arugula, or spring mix)
- 1/4 cup fresh cilantro leaves
- For the Dressing:
- Juice of 1 lime
- 2 tablespoons extra virgin olive oil
- 1 teaspoon honey or maple syrup (optional)
- 1/2 teaspoon chili flakes or cayenne pepper (optional for a bit of heat)
Time Estimate:
This delicious Roasted Sweet Potato and Avocado Salad takes about 10 minutes to prepare and 30 minutes to cook. In total, you can have it ready in approximately 40 minutes!
Instructions:
1. Preheat and Prepare the Oven:
Start by preheating your oven to 425°F (220°C). Line a baking sheet with parchment paper or give it a light coating of cooking spray to prevent sticking.
2. Toss the Sweet Potatoes:
In a mixing bowl, combine the cubed sweet potatoes with 1 tablespoon of olive oil, ground cumin, smoked paprika, salt, and pepper. Mix everything well to make sure the sweet potatoes are evenly coated with the spices and oil.
3. Roast the Sweet Potatoes:
Spread the sweet potatoes in a single layer on your prepared baking sheet. Roast them in the oven for 25-30 minutes, turning the cubes halfway through. They should be tender and lightly caramelized when done.
4. Whisk Up the Dressing:
While the sweet potatoes are roasting, whisk together the lime juice, extra virgin olive oil, honey or maple syrup (if using), salt, pepper, and chili flakes (if using) in a small bowl. Set this aside for later.
5. Prepare the Salad Base:
In a large salad bowl or serving platter, lay down the mixed greens as a base. Top them with the sliced red onion and fresh cilantro leaves to add flavor and color.
6. Assemble the Salad:
Once the sweet potatoes are roasted and slightly cooled, add them to your salad. Next, gently fold in the diced avocado, being careful not to mash it.
7. Dress and Serve:
Drizzle the prepared dressing over the salad and toss lightly to combine everything together without squishing the avocado. Serve immediately for the best flavor and texture!
Enjoy your vibrant and nutritious Roasted Sweet Potato and Avocado Salad! It’s a delightful blend of flavors and perfect for any occasion!
Can I Use Other Vegetables Instead of Sweet Potatoes?
Absolutely! If you’re not a fan of sweet potatoes, you can substitute them with butternut squash, regular potatoes, or even roasted carrots for a different flavor profile!
How to Store Leftover Salad?
If you have leftovers, store them in an airtight container in the fridge for up to 2 days. However, it’s best to keep the dressing separate to avoid wilting the greens and avocado. Just dress it when you’re ready to eat!
Can I Make This Salad Vegan?
This salad is mostly vegan already! Just ensure you use maple syrup instead of honey for the dressing to keep it plant-based.
What Can I Substitute for Cilantro?
If you’re not a fan of cilantro, fresh parsley works well as a substitute. For a unique twist, you might also try basil or mint, depending on your preference!
