Roasted Sweet Potato & Avocado Salad
Warm roasted sweet potatoes meet creamy avocado, bright citrus, and tart pomegranate in this 20-minute salad. Lime-cilantro dressing ties it all together—fresh, satisfying, and screenshot-worthy.
- Total time
- 20 min
- Servings
- 2
- Calories
- 285
- Protein
- 3g
Ingredients
- 1 lb sweet potatoes
- 2 whole avocados, ripe
- ½ cup pomegranate seeds
- ¼ cup fresh cilantro, chopped
- 1 whole lime
- 3 tbsp extra-virgin olive oil
- ¼ whole red onion, thinly sliced
Instructions
- 1
Cut sweet potatoes into 0.5-inch cubes. Toss with 1 tbsp olive oil, salt, and pepper on a sheet pan.
- 2
Roast at 425°F until edges are caramelized and centers are tender, about 15 minutes.
- 3
While potatoes roast, halve the avocados, scoop into a bowl, and roughly mash with a fork.
- 4
Whisk lime juice with remaining 2 tbsp olive oil, salt, and pepper to make the dressing.
- 5
Fold the dressing and cilantro into the mashed avocado until just combined and still chunky.
- 6
Top the warm sweet potatoes with avocado mixture, pomegranate seeds, and red onion. Serve immediately.
Tools you’ll need
- sheet pan
- small bowl
- fork
- whisk
- chef's knife
- cutting board
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