Roasted Sweet Potato and Avocado Salad

Brighten your day with this vibrant Roasted Sweet Potato and Avocado Salad, a delightful mix of flavors and textures. This nutrient-dense dish features tender roasted sweet potatoes, creamy avocado, and fresh greens, all drizzled with a tangy lime dressing. Perfect for any occasion—be it a casual lunch or a festive gathering—this salad is easy to prepare and fully customizable to suit your taste. Enjoy it as a light main course or as a wholesome side dish packed with vitamins and minerals.

Prep Time10 mins

Cook Time25 mins

Total Time35 mins

Course: Salad Cuisine: American Keyword: Choose ripe avocados for optimal creaminess. Feel free to add nuts or seeds for extra crunch. Store leftovers in an airtight container in the fridge for up to two days. Servings: Serves 4 Calories: 320kcal Author: Tisha

Ingredients

2 medium sweet potatoes, peeled and cubed
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon ground black pepper
4 cups mixed greens (spinach, arugula, or kale)
1 large avocado, cubed
¼ cup red onion, thinly sliced
¼ cup cilantro, chopped
Juice of 1 lime
1 tablespoon honey (or maple syrup for vegan option)
1 teaspoon cumin (optional)
Crushed red pepper flakes (optional, for heat)

Instructions

Preheat oven to 425°F (220°C).
Toss cubed sweet potatoes with olive oil, salt, black pepper, and cumin (if using). Spread on a baking sheet in a single layer.
Roast for 20-25 minutes until tender and lightly browned; turn halfway through.
In a large salad bowl, combine mixed greens with roasted sweet potatoes, avocado, red onion, and cilantro.
In a small bowl, whisk together lime juice and honey; drizzle over the salad.
Gently toss to combine without mashing the avocado; serve immediately.

Nutrition