Get ready to tantalize your taste buds with a mouthwatering culinary adventure that transforms ordinary ingredients into an extraordinary dish! This Spicy Orange and Sweet Potato Salad is not just a recipe—it's a vibrant symphony of flavors that will transport your palate from mundane to magnificent. Imagine golden-roasted sweet potatoes kissed with chili heat, juicy orange segments bursting with citrusy brightness, and a fresh cilantro finish that makes every bite an unforgettable experience.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 sweet potatoes, diced
- 1 orange, segmented
- 1/4 red onion, thinly sliced
- 1/4 cup cilantro, chopped
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Wash the sweet potatoes thoroughly and cut them into uniform 1-inch cubes. This ensures even cooking and consistent texture.
- In a mixing bowl, toss the diced sweet potatoes with olive oil, chili powder, salt, and pepper. Make sure each potato cube is evenly coated with the seasoning.
- Spread the seasoned sweet potato cubes in a single layer on the prepared baking sheet. Avoid overcrowding to allow proper roasting and caramelization.
- Roast the sweet potatoes in the preheated oven for 20-25 minutes, turning them halfway through cooking. They should be golden brown and tender when pierced with a fork.
- While the sweet potatoes are roasting, prepare the orange by carefully segmenting it. Remove all white pith and separate the juicy segments.
- Thinly slice the red onion into delicate, translucent pieces to add a sharp, crisp element to the salad.
- Once the sweet potatoes are done, remove them from the oven and let them cool for 5-10 minutes to prevent wilting the fresh ingredients.
- In a large serving bowl, gently combine the roasted sweet potatoes, orange segments, sliced red onion, and freshly chopped cilantro.
- Taste and adjust seasoning if needed, adding more salt, pepper, or chili powder to enhance the flavors.
- Serve the salad warm or at room temperature as a vibrant, nutritious side dish or light main course.
Tips
- Choose firm, uniform sweet potatoes for consistent roasting and better presentation.
- Use parchment paper to prevent sticking and ensure easy cleanup.
- Cut sweet potato cubes into equal 1-inch pieces to guarantee even cooking.
- Don't overcrowd the baking sheet to allow proper caramelization.
- Let roasted sweet potatoes cool slightly before mixing to preserve fresh ingredient textures.
- For extra flavor, consider adding a light drizzle of honey or a squeeze of fresh lime juice before serving.
- This salad can be served warm or at room temperature, making it perfect for meal prep and gatherings.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 22g
Protein: 2g
Fat: 4g
Saturated Fat: g
Cholesterol: 0mg
