This bright and colorful sweet potato salad with creamy avocado is a treat! It’s packed with flavors that make you want to take another bite, and it’s great for any meal.
I love how easy it is to whip up this salad. Just roast the sweet potatoes, mix in some avocado, and you’re ready to impress your friends at lunch! 🥗
Key Ingredients & Substitutions
Sweet Potatoes: The star of the dish! They add a nice sweetness and texture. If you can’t find sweet potatoes, you can use butternut squash or regular potatoes. Each will give a different flavor but will still work well.
Avocado: This adds creaminess and healthy fats. If avocados are out of season, consider using diced mango or even silken tofu for a similar creaminess without the flavor.
Red Onion: Red onion offers a nice crunch and flavor. If you’re worried about the flavor being too strong, use green onions or shallots instead.
Greens: Arugula is peppery and fresh. You can swap it with spinach or kale. Just be sure to massage the kale first to soften it up if you go that route!
Cilantro: This gives a fresh taste. If you’re not a fan of cilantro, use parsley or mint for a different twist.
How Do I Roast Sweet Potatoes Perfectly?
Roasting sweet potatoes gives them a delicious caramelized flavor. Here’s how to get them just right:
- Cut the sweet potatoes into even 1/2-inch cubes for quick and consistent cooking.
- Toss them with oil and spices before spreading them on a baking sheet. Make sure they are in a single layer; this helps them roast instead of steam.
- Turn them halfway through roasting to ensure even cooking and achieve that golden color.
- Let them sit for a couple of minutes after removing from the oven to concentrate their flavor.
Following these tips will help you get tender and flavorful sweet potatoes every time!
Sweet Potato Salad With Avocado
Ingredients You’ll Need:
- 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
- 1 ripe avocado, diced (reserve a few slices for garnish)
- 1/4 cup red onion, thinly sliced or finely chopped
- 2 cups fresh arugula or mixed greens
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons olive oil
- 1 tablespoon lime juice (freshly squeezed)
- 1 teaspoon honey or maple syrup
- 1/2 teaspoon ground cumin
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This delicious salad takes about 10 minutes to prep and 30 minutes to roast the sweet potatoes, bringing the total to around 40 minutes. Enjoy making this vibrant dish that’s perfect for a quick meal or a lovely side!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C) so it’s nice and hot for roasting the sweet potatoes.
2. Prepare the Sweet Potatoes:
In a large bowl, toss the diced sweet potatoes with 1 tablespoon of olive oil, ground cumin, salt, and freshly ground black pepper until they’re all well-coated. This will add flavor as they roast!
3. Roast the Sweet Potatoes:
Spread the sweet potatoes in a single layer on a baking sheet lined with parchment paper. Roast for about 25-30 minutes, turning them halfway through. They should be tender and slightly browned. Once done, remove them from the oven and let cool slightly.
4. Mix the Salad Ingredients:
In a large salad bowl, combine the roasted sweet potatoes, fresh arugula, red onion, diced avocado, and chopped cilantro. This mix brings a lovely variety of flavors and colors together!
5. Make the Dressing:
In a small bowl, whisk together the remaining 1 tablespoon of olive oil, lime juice, honey (or maple syrup), and a pinch of salt and pepper. This dressing will brighten up the salad nicely.
6. Combine and Toss:
Pour the dressing over the salad and gently toss everything together until well combined, being careful not to mash the avocado too much. We want that creamy texture but not mushy!
7. Garnish and Serve:
For an extra touch, garnish with the reserved avocado slices on top and add a little more cilantro if you like. It’s ready to enjoy!
8. Enjoy:
Serve the salad immediately or chill it briefly in the refrigerator for a refreshing taste. It’s perfect as a healthy side dish or a light meal on its own. Enjoy every bite!
This vibrant, refreshing Sweet Potato Salad with creamy avocado is sure to be a hit—delicious and good for you!
Can I Use Other Types of Greens in This Salad?
Absolutely! While arugula adds a nice peppery flavor, you can easily substitute it with spinach, kale (make sure to massage it first for tenderness), or mixed greens if you prefer. Each green will slightly change the taste, but they all work well!
How Do I Keep Avocado From Browning?
To prevent your avocado from browning, toss the diced pieces in a little lime juice right after cutting. If you’re prepping the salad ahead of time, keep the avocado separate and add it just before serving.
Can I Make This Salad Ahead of Time?
Yes! You can roast the sweet potatoes and prepare the dressing a day in advance. Just store everything separately in airtight containers in the fridge. Combine with avocado and greens just before serving to maintain freshness!
What’s the Best Way to Store Leftovers?
Store any leftover salad in an airtight container in the refrigerator for up to 2 days. Keep in mind that the avocado may brown slightly, but it will still taste delicious! Just give it a gentle toss before enjoying.