Ingredients
Scale
- 5 cups cubed sweet potato (from 2 large or 3 medium sweet potatoes)
- 4 Tbsp. extra-virgin olive oil (divided)
- 1 tsp. sea salt (divided)
- 2 Tbsp. tahini (sesame seed paste)
- 4 tsp. fresh lemon juice (divided)
- 1 tsp. freshly grated ginger
- 1 tsp. fish sauce*
- 1 tsp. granulated sugar
- 2 cups thinly sliced radicchio
- ½ cup finely chopped parsley
- Optional garnish: toasted sesame seeds, lemon wedges, additional fresh parsley
Instructions
- Roast the Sweet Potatoes
- Preheat your oven to 425°F.
- Toss the cubed sweet potatoes with 2 tablespoons of olive oil and ½ teaspoon of sea salt.
- Spread the sweet potatoes evenly on a baking sheet and roast for 30-40 minutes, tossing halfway through. The potatoes should be tender and slightly caramelized.
- Prepare the Sesame Dressing
- In a small bowl, whisk together 2 tablespoons olive oil, 2 tablespoons tahini, 2 teaspoons lemon juice, grated ginger, fish sauce (or soy sauce), and granulated sugar.
- Gradually whisk in 2-3 teaspoons of water at a time until the dressing is smooth and creamy.
- Assemble the Salad
- In a large bowl, combine the radicchio and parsley. Toss with the remaining 2 teaspoons of lemon juice and ½ teaspoon sea salt.
- Add the roasted sweet potatoes and gently toss all ingredients with the sesame dressing.
- Garnish and Serve
- Garnish with toasted sesame seeds, lemon wedges, and additional parsley if desired.
- Serve immediately or refrigerate for later use.
Notes
- For Perfect Roasting: Ensure the sweet potatoes are evenly cubed to cook uniformly and achieve caramelization.
- Customize the Dressing: Adjust the creaminess by adding water incrementally.
- Make It a Meal: Add grilled tofu, chickpeas, or your favorite protein to turn this salad into a full meal.
- Storage: Keep the salad and dressing separate when prepping ahead. Combine them just before serving for maximum freshness.
- Enhance Flavor: Add a pinch of red pepper flakes for some heat or sprinkle chopped nuts like almonds or walnuts for extra crunch.
- Prep Time: 15minutes
- Cook Time: 40minutes