Looking for a refreshing and nutritious meal that’s both satisfying and simple to prepare? This Sweet Potato and Avocado Salad combines warm, roasted sweet potatoes with creamy avocado to create a perfect balance of flavors and textures. I love how this salad works as both a light main course or a substantial side dish, and it’s packed with nutrients that’ll keep you energized throughout the day.
Ingredients
- 2 large sweet potatoes, cubed
- 2 ripe avocados, diced
- 1 red onion, thinly sliced
- 2 cups mixed salad greens
- 1/2 cup pepitas (pumpkin seeds)
- 2 tablespoons olive oil
- 1 tablespoon honey
- 2 tablespoons lime juice
- 1 teaspoon ground cumin
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss the sweet potato cubes with 1 tablespoon olive oil, cumin, salt, and pepper. Spread them evenly on the baking sheet.
- Roast for 20-25 minutes, flipping halfway through, until the sweet potatoes are tender and slightly caramelized.
- While the sweet potatoes are roasting, whisk together the remaining olive oil, honey, and lime juice to create the dressing.
- In a large bowl, combine the mixed greens and sliced red onion.
- Once the sweet potatoes have cooled slightly, add them to the bowl.
- Gently fold in the diced avocado and pepitas.
- Drizzle with the prepared dressing and toss lightly to combine.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4 as a main course, 6 as a side dish
Recipe Notes
- For the best texture, make sure your sweet potatoes are cut into similarly sized cubes (about 1-inch pieces).
- Wait until just before serving to add the avocado to prevent browning.
- To meal prep this salad, roast the sweet potatoes and prepare other ingredients in advance, but assemble just before serving.
- For extra protein, add chickpeas or grilled chicken.
- If you can’t find pepitas, substitute with sunflower seeds or chopped nuts.
- The salad keeps well in the refrigerator for up to 2 days, though the avocado may darken slightly.
This Sweet Potato and Avocado Salad is incredibly versatile – perfect for lunch, dinner, or even as a vibrant addition to your holiday table. The combination of warm sweet potatoes and cool, creamy avocado creates an impressive dish that’s both nutritious and satisfying. Give it a try, and I’m confident it’ll become one of your go-to recipes for any occasion.
Sweet Potato and Avocado Salad
Ingredients
- 2 large sweet potatoes cubed
- 2 ripe avocados diced
- 1 red onion thinly sliced
- 2 cups mixed salad greens
- 1/2 cup pepitas pumpkin seeds
- 2 tablespoons olive oil
- 1 tablespoon honey
- 2 tablespoons lime juice
- 1 teaspoon ground cumin
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss the sweet potato cubes with 1 tablespoon olive oil, cumin, salt, and pepper. Spread them evenly on the baking sheet.
- Roast for 20-25 minutes, flipping halfway through, until the sweet potatoes are tender and slightly caramelized.
- While the sweet potatoes are roasting, whisk together the remaining olive oil, honey, and lime juice to create the dressing.
- In a large bowl, combine the mixed greens and sliced red onion.
- Once the sweet potatoes have cooled slightly, add them to the bowl.
- Gently fold in the diced avocado and pepitas.
- Drizzle with the prepared dressing and toss lightly to combine.