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–+ servings
Sweet Potato & Avocado Salad

Sweet Potato & Avocado Salad: A Wholesome Flavor Adventure

A vibrant Sweet Potato & Avocado Salad combining roasted beets, sweet potatoes, and creamy avocado, perfect for any meal occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups Roasted Beets adds a delightful earthiness and vibrant color
  • 2 cups Sweet Potatoes provide sweetness and creaminess
  • 1 large Avocado rich in healthy fats
  • 4 cups Mixed Greens (arugula or spinach) adds freshness
For the Whipped Ricotta
  • 1 cup Ricotta Cheese provides creaminess and protein
For the Drizzle
  • 1/4 cup Tahini brings richness and depth
  • 2 tablespoons Lemon Juice adds bright acidity
  • 2 tablespoons Water to create desired consistency
For Garnish
  • 1/4 cup Fresh Herbs (parsley or mint) enhances freshness
  • 1/4 cup Toasted Nuts or Seeds (pumpkin seeds or walnuts) adds crunch and nutrition

Equipment

  • Oven
  • Baking Sheet
  • Mixing bowl
  • handheld mixer
  • whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Peel and chop the beets and sweet potatoes into bite-sized cubes. Arrange on a baking sheet, drizzle with olive oil, season with salt and pepper, and roast for 25-30 minutes until tender.
  2. In a mixing bowl, combine the ricotta cheese with a pinch of salt. Blend with a handheld mixer or whisk until smooth and creamy, about 3-5 minutes.
  3. In a small bowl, whisk together tahini, lemon juice, and enough water to achieve a drizzling consistency. Adjust seasoning as needed.
  4. Layer mixed greens in a large serving bowl. Arrange roasted beets and sweet potatoes, followed by sliced avocado. Drizzle with lemon-tahini sauce.
  5. Garnish with fresh herbs and toasted nuts or seeds before serving.

Nutrition

Serving: 1saladCalories: 350kcalCarbohydrates: 40gProtein: 10gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gCholesterol: 15mgSodium: 200mgPotassium: 700mgFiber: 8gSugar: 6gVitamin A: 1000IUVitamin C: 30mgCalcium: 150mgIron: 2mg

Notes

Allow roasted vegetables to cool before adding to the salad to prevent wilting the greens. Store any leftovers in an airtight container separately to maintain freshness.

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