This Roasted Sweet Potato and Avocado Salad is a colorful dish packed with flavor! The sweet potatoes add a warm, comforting touch, while the avocado brings in creaminess and healthy fats.
I love how simple it is to make, and it’s perfect as a side or a light meal. Plus, it looks so good on the table—your friends will be asking for the recipe! 🥑🍠
Key Ingredients & Substitutions
Sweet Potatoes: These are the star of the dish, bringing a sweet and hearty flavor. If sweet potatoes aren’t available, you can substitute with butternut squash or pumpkin for a similar taste and texture.
Avocado: Creamy and rich, avocado adds great texture. If you’re not an avocado fan, try diced cucumbers or even a handful of nuts for crunch and healthy fats.
Red Onion: It offers a sharp, slightly sweet flavor. If you find red onion too strong, you could use green onions or even shallots, which have a milder taste.
Cilantro: This herb brings freshness, but if you don’t like it, parsley or basil can work as tasty alternatives. I often skip it if it’s not my mood!
How Do You Roast Sweet Potatoes Perfectly?
Roasting sweet potatoes gives them a delicious depth of flavor. Here’s how to get them just right:
- Preheat your oven to 425°F (220°C). High heat helps achieve that caramelized finish.
- Cut the sweet potatoes into even cubes for uniform cooking.
- Toss them in olive oil, salt, and pepper before spreading on a baking sheet. Make sure they’re in a single layer; overcrowding them will lead to steaming instead of roasting.
- Roast for 25-30 minutes, flipping halfway through. Look for a golden-brown color—it means they’re ready!
Let them cool slightly before adding to your salad for the best texture. Enjoy making this delightful salad!
Roasted Sweet Potato and Avocado Salad
Ingredients You’ll Need:
For the Salad:
- 2 medium sweet potatoes, peeled and cut into 1-inch cubes
- 1-2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1 ripe avocado, peeled, pitted, and diced
- 1/2 medium red onion, thinly sliced
- 2 cups mixed greens or lettuce leaves, washed and dried
- 1-2 tablespoons chopped fresh cilantro (optional)
For the Dressing (optional):
- Juice of 1 lime
- 1 tablespoon honey or maple syrup (optional)
- 1 teaspoon Dijon mustard (optional)
- 1-2 tablespoons apple cider vinegar or your preferred vinegar (optional)
How Much Time Will You Need?
This delicious salad takes about 10 minutes to prepare and around 30 minutes to roast the sweet potatoes, so you’re looking at a total of about 40 minutes from start to finish. It’s a great balance of prep and cook time!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). A hot oven is key to getting those sweet potatoes nicely roasted!
2. Prepare the Sweet Potatoes:
In a large bowl, add your cubed sweet potatoes. Drizzle with olive oil, then sprinkle in salt and pepper. Toss everything together until the sweet potatoes are evenly coated in the oil and seasoning.
3. Roast the Sweet Potatoes:
Spread the sweet potatoes out in a single layer on a baking sheet lined with parchment paper or foil. This helps with cleanup, too! Roast them in the oven for about 25-30 minutes. Don’t forget to turn them halfway through so they roast evenly and get that nice caramelized look. Once tender and lightly browned, remove them from the oven and let them cool slightly.
4. Make the Dressing (optional):
While the sweet potatoes roast, you can prepare the dressing. In a small bowl, whisk together the lime juice, the optional olive oil, honey or maple syrup (if you want some sweetness), Dijon mustard, vinegar, and a pinch of salt and pepper. Mix until well combined and set aside.
5. Assemble the Salad:
Now, it’s time to put everything together! On a serving platter or in a large bowl, lay down the mixed greens as a base. Next, add the roasted sweet potatoes, diced avocado, and sliced red onion on top.
6. Finish and Serve:
If you’re using cilantro, sprinkle it over the salad for that fresh touch. Drizzle the dressing over everything and gently toss to combine, ensuring you don’t mash the creamy avocado. Serve immediately and enjoy the vibrant flavors of this delightful salad!
This salad beautifully combines the sweet warmth of roasted sweet potatoes with creamy avocado and crunchy red onion, all enhanced by a zesty lime dressing. It’s fantastic as a light lunch or as a colorful side dish for any meal! Enjoy! 🥗
Can I Use Other Types of Potatoes?
Absolutely! While sweet potatoes are the star of this salad, you can also use other root vegetables like butternut squash or even regular potatoes. Just adjust the roasting time if needed, as different potatoes may require different cooking times.
What Can I Substitute for Avocado?
If you’re not a fan of avocado, you can replace it with diced cucumbers for a refreshing crunch or include roasted chickpeas for protein and texture. Nuts like pecans or walnuts are also great options for added crunch!
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 until you’re ready to eat to avoid soggy greens. Just gently mix everything when you’re ready to enjoy again!
Can I Make This Salad Ahead of Time?
Yes! You can roast the sweet potatoes and prepare the dressing in advance, then assemble the salad just before serving for the best texture. This makes it a perfect option for meal prep or gatherings!
