This healthy sweet potato salad with avocado combines sweet, creamy, warm and cold elements and can be enjoyed hot or cold. It's a great vegetarian meal or side dish.
Sweet Potato Salad
If you’re looking for a dish that’s not only flavorful but also nutritious, this Sweet Potato Avocado Salad is the answer. This salad combines roasted sweet potatoes, creamy avocado, and baby arugula, making it a great side dish or meatless main dish. Roasting the sweet potatoes brings out their natural sweetness and creates a slightly caramelized crust that contrasts beautifully with the avocado. For extra flavor, I toss the sweet potatoes with olive oil, salt, and paprika before roasting. It’s great for lunch or a light dinner. For a heartier salad, try the Kale Salad with Roasted Sweet Potatoes and Dried Cherries or the Green Goddess Potato Salad with Baby Red Potatoes.
Why You'll Love This Sweet Potato Salad Recipe
The first time I tried this sweet potato tandoori salad with warm sweet potatoes in vinegar, I fell in love with it and have been hooked ever since! The sweet, salty, and sour combination is just so good. All the more reason to love this vegetarian salad!
- Nutritional value: Sweet potatoes, arugula, and avocado are packed with fiber, vitamins, and minerals, making this colorful salad a great way to get your daily vegetable needs.
- Easy to prepare: This dish is quick and easy to make, perfect for meal prep, and you'll have a delicious meal on hand whenever you're feeling hungry.
- Dietary restrictions: This product is high in fiber, vegetarian, vegan, gluten-free, Weight Watchers friendly, dairy-free, and anti-inflammatory.
If you make this healthy sweet potato salad recipe, I'd love to see it. Tag me in a photo or video on Instagram, TikTok, or Facebook!
What you need
This salad combines nutritious vegetables with an apple vinaigrette. Here are the ingredients: (See the full recipe with ingredients in the recipe card below.)
- sweet potato: Peel the sweet potatoes and cut them into small cubes.
- olive oil: Brush the potatoes with olive oil before baking.
- seasoning: Sweet paprika, garlic powder, kosher salt, black pepper
- red onion It adds a little crunch.
- Arugula: Peppery arugula complements the sweet flavor of the potatoes.
- avocado Creamy texture and added heart-healthy fats.
- Sweet Potato Salad Dressing: Olive oil, apple cider vinegar, honey, salt, cumin
How to Make Sweet Potato Salad
Make a simple sweet potato avocado salad recipe by roasting sweet potatoes, making the dressing, and mixing all the ingredients together. Detailed instructions are included in the recipe card below.
- Seasoning Sweet Potatoes: In a small bowl, combine the four spices. Drizzle the potatoes with oil and season with the spice mix.
- Try baking sweet potatoes: Bake the potatoes at 400°F (200°C) for about 30 minutes, turning once halfway through.
- Make the dressing: In a large bowl, combine vinaigrette ingredients and mix together, then add red onion.
- Making the salad: Add the hot sweet potatoes to the dressing and let cool for at least 5 minutes. Once cool, add the arugula and mix with the olive oil and salt.
- Add avocado: Divide the salad between 4 bowls, season with more salt and pepper if needed, and top each bowl with an avocado.
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- potato: You can substitute butternut squash.
- onion: Replace red onion with shallots or green onions.
- greens: Try substituting spinach for arugula.
- paprika: If you don't have sweet paprika, smoked paprika will work too.
- vinegar: Substitute white wine vinegar or red wine vinegar.
- sweetener: Use maple syrup or agave syrup instead of honey.
- cheese: Add goat cheese or feta cheese.
Offering suggestions
Sweet Potato Avocado Salad is perfect as a light lunch, side dish with barbecue or grilled meat or grilled chicken. If you want to serve at a party or want another side dish to finish the meal, cornbread muffins, vegetable kabobs or broccoli salad are good choices.
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- Meal Preparation: This salad is great for meal prep, as it keeps well as leftovers, just add the avocado just before serving to prevent browning.
- refrigerator: Store in an airtight container for up to 3 days. Serve cold or let sit on the counter for 30 minutes to come to room temperature.
More Sweet Potato Recipes You'll Love
Produce: 4 night soil
Size provided: 2 cup
Preheat oven to 400F.
Place sweet potato cubes on a baking sheet. Drizzle with olive oil and mix. In a small bowl, mix together paprika, garlic powder, 1/2 teaspoon salt, and pepper.
Sprinkle the spice mixture over the potatoes and mix. Bake for 13-15 minutes, stir, and bake for 13-15 minutes more, or until tender.
While the sweet potatoes are cooking, mix the salad dressing in a large bowl and add the onions.
Remove the baked sweet potatoes from the oven and, while still hot, place them in a large bowl with the salad dressing and let cool for at least 5 minutes.
When cool, add the arugula, 1 teaspoon olive oil, and 1/8 teaspoon salt and mix well.
Divide the bowl into 4 portions, season with salt and pepper, and top each bowl with 1 ounce of avocado.
Final step:
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clothing material: 2 cup, calorie: 290 calorie, carbohydrate: 35 g, protein: 3.5 g, province: 16 g, Saturated fat: 2 g, sodium: 543.5 mg, fiber: 7 g, sugar: 8.5 g
