Get ready to tantalize your taste buds with a mind-blowing salad that's about to become your new obsession! This Roasted Sweet Potato Avocado Salad isn't just another boring health dish – it's a culinary adventure that combines the caramelized sweetness of roasted potatoes, creamy avocado, and a perfect crunch of pumpkin seeds. Whether you're a vegetarian looking for a nutritious meal or a food lover seeking an explosion of flavors, this recipe will revolutionize your dining experience and leave you craving more with every single bite!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Vegetarian
Serves: 4 servings
Ingredients
- 2 medium sweet potatoes, diced
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 avocado, diced
- 1/4 cup red onion, diced
- 2 cups spinach or arugula
- 1/4 cup pumpkin seeds
Instructions
- Preheat your oven to 425°F (220°C). This high temperature will help caramelize the sweet potatoes and enhance their natural sweetness.
- Wash and peel the sweet potatoes. Cut them into 1-inch cubes for even roasting.
- In a large mixing bowl, toss the diced sweet potatoes with 2 tablespoons of olive oil. Season with salt and pepper to taste, ensuring that all pieces are evenly coated.
- Spread the sweet potatoes in a single layer on a baking sheet lined with parchment paper. This will prevent sticking and make cleanup easier.
- Roast the sweet potatoes in the preheated oven for about 25 minutes, or until they are tender and golden brown. Halfway through the cooking time, give them a good stir to ensure even roasting.
- While the sweet potatoes are roasting, prepare the other salad ingredients. Dice the avocado and red onion, and set them aside.
- In a large serving bowl, add the spinach or arugula as the base for your salad.
- Once the sweet potatoes are done roasting, remove them from the oven and let them cool for a few minutes.
- Gently add the roasted sweet potatoes, diced avocado, and red onion to the bowl with the greens.
- Sprinkle the pumpkin seeds over the salad for added crunch and nutrition.
- Drizzle a little more olive oil and season with additional salt and pepper if desired. Toss everything gently to combine, being careful not to mash the avocado.
- Serve the salad immediately while the sweet potatoes are still warm, or refrigerate for a short time if you prefer it chilled.
Tips
- Temperature is Key: Roast your sweet potatoes at a high 425°F to achieve that perfect caramelization and golden-brown exterior.
- Cutting Technique: Dice sweet potatoes into uniform 1-inch cubes to ensure even cooking and consistent texture.
- Prevent Sticking: Always use parchment paper when roasting to make cleanup easier and prevent sweet potatoes from burning.
- Avocado Freshness: Dice avocado just before serving to prevent browning and maintain that beautiful green color.
- Seed Crunch: Toast pumpkin seeds lightly in a dry pan before adding for an extra layer of nutty flavor.
- Serving Suggestion: Serve immediately for the best temperature contrast between warm roasted potatoes and fresh greens.
- Make-Ahead Tip: You can roast sweet potatoes in advance and store them in the refrigerator, making meal prep a breeze!
Nutrition Facts
Calories: 290kcal
Carbohydrates: 35g
Protein: 6g
Fat: 15g
Saturated Fat: 2g
Cholesterol: 0mg
