This healthy sweet potato and avocado salad combines sweet, creamy, warm and cold elements and can be enjoyed warm or cold. It is an excellent vegetarian food either garrison.
Sweet Potato Salad
If you’re looking for a dish that’s not only packed with flavor, but also with nutrients, this Sweet Potato Avocado Salad is the ideal choice. It combines roasted sweet potatoes with creamy avocado and tender arugula and works well as a side dish or meatless main dish. Roasting the sweet potatoes brings out their natural sweetness and gives them a lightly caramelized exterior that contrasts beautifully with the avocado. To enhance their flavor, I toss the sweet potatoes with olive oil, salt, and paprika before roasting. Great for lunch or a light dinnerFor heartier salads, try my Kale salad with roasted sweet potato and dried cherries either Green Goddess Potato Salad with baby red potatoes.
Why you’ll love this sweet potato salad recipe
The first time I tried warm sweet potatoes mixed with vinegar in this Tandoori sweet potato saladI fell in love and have been hooked ever since! There’s something about the sweet, salty, and tangy combination that works so well. Here are more reasons to love this vegetarian salad!
- Nutritious: Sweet potatoes, arugula, and avocado are packed with fiber, vitamins, and minerals, making this colorful salad a great way to get your daily dose of greens.
- Easy to prepare: It’s quick and easy to make and perfect for meal preparationensuring you have a delicious option ready when hunger strikes.
- Dietary restrictions: Is high fiber content, vegetarian, vegan, gluten free, Suitable for Weight Watchers, Dairy freeand anti-inflammatory.
If you make this healthy sweet potato salad recipe, I would love to see it. Tag me in your photos or videos on Instagram, tiktokeither Facebook!
What you will need
This salad combines nutrient-rich vegetables with an apple cider vinaigrette, here are the ingredients: (See full recipe with measurements in the recipe card below.)
- Sweet potatoes: Peel and cut the sweet potatoes into small cubes.
- Olive oil: Coat the potatoes with olive oil before roasting.
- Seasoning: Sweet paprika, garlic powder, kosher salt, black pepper.
- Red onion Adds a crunchy touch.
- Arugula: The spicy arugula complements the sweetness of the potatoes.
- Avocado Adds a creamy texture and heart-healthy fats.
- Sweet Potato Salad Dressing: Olive oil, apple cider vinegar, honey, salt, cumin.
How to make sweet potato salad
Roast the sweet potatoes, make the dressing, and toss everything together for this easy sweet potato avocado salad recipe. The recipe card at the bottom has complete instructions.
- Season the sweet potatoes: Combine all 4 spices in a small bowl. Drizzle the potatoes with oil and season with the spice mixture.
- Roasting the sweet potatoes: Bake the potatoes for about 30 minutes at 400°F, stirring halfway through cooking.
- Prepare the dressing: Whisk together the vinaigrette ingredients in a large bowl and add the red onions.
- Prepare the salad: Add the warm sweet potatoes to the dressing and let cool for at least 5 minutes. Once cool, add the arugula and toss with olive oil and salt.
- Add the avocado: Divide the salad among 4 bowls, add more salt and pepper if needed, and top each with avocado.
Variations
- Potatoes: Substitute butternut squash.
- Onions: Replace red onions with shallots or scallions.
- Vegetables: Swap the arugula for spinach.
- Paprika: Smoked paprika will also work if you don’t have sweet.
- Vinegar: Substitute white wine vinegar with red wine vinegar.
- Sweetener: Use maple or agave syrup instead of honey.
- Cheese: Add goat cheese or feta.
Serving Suggestions
Sweet potato and avocado salad is perfect for a Light lunchbarbecue, or a garrison with grilled meats either roasted chickenIf you are serving it at a party or want another accompaniment to complete your meal, Cornbread Muffins, vegetable skewerseither broccoli salad They would be good options.
Storage
- Meal Preparation: This salad keeps well as leftovers, making it ideal for meal preparationJust be sure to add the avocado just before serving to prevent it from browning.
- Fridge: Store in an airtight container for 3 days. Eat cold or let sit on the counter for 30 minutes to come to room temperature.
More sweet potato recipes you’ll love
Produce: 4 portions
Serving Size: 2 cups
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Preheat oven to 400F.
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Place the sweet potato cubes on a baking sheet. Drizzle with olive oil and toss. In a small bowl, mix together the paprika, garlic powder, 1/2 teaspoon salt, and black pepper.
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Sprinkle the spice mixture over the potatoes and toss to combine. Bake for 13 to 15 minutes, stir, then bake for 13 to 15 minutes more or until tender.
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While the sweet potato is cooking, mix the salad dressing in a large bowl and add the onions.
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Remove the roasted sweet potatoes from the oven and, while still warm, toss them into the large bowl with the salad dressing, then let them cool for at least 5 minutes.
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Once cooled, add the arugula, 1 teaspoon olive oil and 1/8 teaspoon salt and mix well.
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Divide into 4 bowls, adjust salt and pepper to taste, then top with 1 ounce avocado in each bowl.
Last step:
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Service: 2 cups, Calories: 290 kcal, Carbohydrates: 35 gram, Protein: 3.5 gram, Fat: 16 gram, Saturated fat: 2 gram, Sodium: 543.5 mg, Fiber: 7 gram, Sugar: 8.5 gram
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