This colorful Sweet Potato Salad with Avocado is a tasty mix of creamy and crunchy. It features soft sweet potatoes, fresh avocado, and a zesty dressing that brings it all together!
It’s perfect as a side dish or a light meal. I love how filling it is without feeling heavy, plus it’s a great way to sneak in some veggies. Enjoy it chilled or at room temperature! 😋
Key Ingredients & Substitutions
Sweet Potatoes: These are the star of the dish, giving a naturally sweet flavor. If you don’t have sweet potatoes, you can use regular potatoes or even roasted butternut squash for a similar texture!
Avocado: A ripe avocado adds creaminess. If you’re short on avocados, you can substitute with diced mango or even a touch of Greek yogurt for a different creaminess.
Arugula: Its peppery bite is perfect here! If you can’t find arugula, baby spinach or mixed greens work as great alternatives with less spice.
Red Onion: For a milder flavor, use green onions or sweet onions instead. You can even soak the chopped red onion in cold water for a few minutes to soften its bite.
Fresh Herbs: Cilantro brightens the salad. If you’re not a fan, try using parsley or even mint for a refreshing twist!
How Do I Make Sure My Sweet Potatoes Are Perfectly Roasted?
Roasting sweet potatoes is simple, but timing and temperature are key. To get them crispy and caramelized, follow these tips:
- Preheat your oven fully to 400°F (200°C) so they roast evenly.
- Cut sweet potatoes uniformly into 1-inch cubes. This ensures they cook at the same rate.
- Toss with oil and spices to ensure even seasoning.
- Don’t overcrowd the baking sheet. Give them space to roast, not steam.
- Stir them halfway through, which helps achieve that nice crispiness.
Let them cool slightly before mixing them with the other ingredients. This keeps the avocado from getting mushy and maintains a nice texture in the salad!
Sweet Potato Salad With Avocado
Ingredients You’ll Need:
For the Salad:
- 2 medium sweet potatoes, peeled and diced into 1-inch cubes
- 1 large ripe avocado, peeled, pitted, and diced
- 1/2 cup red onion, finely chopped
- 2 cups fresh arugula leaves
- 1/4 cup fresh cilantro, chopped
For the Dressing:
- 2 tablespoons olive oil
- 1 tablespoon lime juice (freshly squeezed)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and freshly ground black pepper, to taste
- Optional: pinch of smoked paprika or cayenne pepper for extra spice
How Much Time Will You Need?
This delightful salad takes about 10 minutes of prep time and about 30 minutes of cooking. With a total of 40 minutes, you’ll have a tasty and nutritious dish ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first, set your oven to 400°F (200°C) to get it nice and hot while you prepare 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, chili powder, salt, and black pepper. Make sure every piece is well-coated! Spread the sweet potatoes evenly on a baking sheet.
3. Roast the Sweet Potatoes:
Place the baking sheet in the oven and roast the sweet potatoes for about 25-30 minutes. Stir them halfway through so they cook evenly. They should be tender and slightly crispy on the edges when they’re done. Once roasted, take them out and let them cool for a few minutes.
4. Mix the Salad:
In a large mixing bowl, combine the roasted sweet potatoes, diced avocado, chopped red onion, arugula, and cilantro. This is where the magic happens!
5. Dress the Salad:
Drizzle the remaining tablespoon of olive oil and fresh lime juice over the salad. Gently toss everything together so it’s all mixed well without smashing the avocado.
6. Taste and Adjust:
Always taste your salad! Add any extra salt, black pepper, or a pinch of smoked paprika or cayenne pepper if you want some heat. Make it just right for your taste!
7. Serve or Chill:
You can enjoy your salad right away, or if you have a little patience, let it chill in the fridge for about 15-20 minutes. This helps the flavors blend beautifully. Serve and enjoy every bite!
This salad bursts with flavors and textures—creamy avocado, sweet roasted potatoes, and a refreshing dressing. It’s perfect for lunch or as a side dish at dinner. Happy cooking!
Can I Use Other Types of Potatoes?
Absolutely! While sweet potatoes are a star in this salad, regular potatoes or even butternut squash could work well. Just make sure to adjust the roasting time since different types may cook at different rates.
How Can I Make This Salad Vegan?
This salad is already vegan, but you can ensure it stays that way by checking your olive oil and spices are free from any additives. It’s a delightful and fulfilling option for vegan diets!
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. The salad is best enjoyed fresh, but if the avocado starts to brown, you can mix in a little extra lime juice to help preserve it.
Can I Add Other Ingredients to This Salad?
Of course! Feel free to add other ingredients like black beans for protein, cherry tomatoes for a pop of color, or corn for sweetness. Just mix and match based on your taste preferences!