This healthy Sweet Potato Salad with avocado combines sweet, creamy, warm, and cold elements and can be enjoyed warm or cold. It’s a great vegetarian meal or side dish.
Ingredients
- 2 medium sweet potatoes, peeled and chopped into 1/2-inch cubes (about 2 cups, 20 ounces total)
- 1 tablespoon extra virgin olive oil
- 1 teaspoon sweet paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon Kosher salt, and black pepper, to taste
- 1/4 cup red onion, diced
- 4 cups baby arugula
- 4 ounces Haas avocado, cubed
- 2 tablespoons extra virgin olive oil, plus 1 teaspoon
- 1 1/2 tablespoons apple cider vinegar
- 1 teaspoon honey, or agave for vegan
- 1 teaspoon kosher salt, plus 1/8th teaspoon
- 1 teaspoon cumin
Directions
- Preheat the oven to 400F.
- Place the sweet potato cubes on a baking sheet. Drizzle with the olive oil and toss. In a small bowl, stir together the paprika, garlic powder, 1/2 teaspoon salt and black pepper.
- Sprinkle the spice mixture over the potatoes and toss to combine. Bake 13-15 minutes, toss then bake for additional 13-15 minutes, or until tender.
- While the sweet potato is cooking, mix the salad dressing together in a large bowl and add the onions.
- Remove the roasted sweet potatoes from the oven and while still hot, toss them into the large bowl with the salad dressing, then let them cool at least 5 minutes.
- Once cool, add the arugula, 1 teaspoon olive oil and 1/8 teaspoon salt and toss well.
- Divide 4 bowls, adjust salt and pepper to taste then top with 1 ounce avocado in each bowl.
