Sweet Potato Salad with Roasted Veggies and Creamy Peanut Dressing
This sweet potato salad is one of those recipes I come back to again and again. It's warm, hearty, and deeply satisfying, yet still fresh enough to serve as a salad. Everything is roasted together on one pan until caramelized and fragrant, then finished with a bold, savory peanut dressing that coats every bite. It's the kind of dish that works just as well for a casual lunch as it does for a shared table at dinner.
I especially love this recipe because it's uncomplicated. The oven does most of the work, the flavors develop naturally during roasting, and the dressing comes together in minutes. The result is a sweet potato salad that feels substantial without being heavy, and flavorful without being fussy.
Table of contents
When this sweet potato salad shines
This is a great recipe for meal prep, relaxed family dinners, or bringing along to potlucks where you want something comforting but a little unexpected.
It travels well, tastes excellent warm or at room temperature, and holds up beautifully for leftovers. I also like serving it as part of a larger spread with grain bowls, wraps, or simple green salads.
Because it's oven-roasted, it's especially appealing during cooler months, but I make it year-round when I want a nourishing, oven-to-table meal that doesn't require standing at the stove.
Ingredients that make a difference
Sweet potatoes are the heart of this salad. Roasting brings out their natural sweetness and gives them crisp edges that contrast nicely with their soft centers. Chickpeas add texture and make the salad more filling, while smoked tofu contributes a savory depth that balances the sweetness of the vegetables.
Red bell pepper and onion roast down into lightly charred, aromatic bites that tie everything together. Fresh basil at the end adds a subtle herbal note that lifts the whole dish.
The dressing is what really sets this salad apart. Peanut butter creates a creamy base, soy sauce and vinegar add salt and acidity, garlic brings sharpness, and smoked paprika with cayenne gives gentle heat and smokiness. Thinned with water, it becomes pourable and glossy, perfect for coating warm roasted vegetables.
How this sweet potato salad comes together
All the vegetables, chickpeas, and tofu are chopped into bite-sized pieces and tossed with olive oil.
After roasting for about 30 minutes, everything is golden, tender, and slightly crisp at the edges. While the tray is in the oven, the dressing is whisked until smooth.
The warm roasted ingredients are then generously coated in the dressing just before serving, allowing it to cling and soak in without drying out.
Why this recipe stands out
Many sweet potato salads rely on raw components or heavy sauces. This version leans into roasting as the main flavor builder.
Cooking everything together means the flavors meld naturally, and the dressing enhances rather than masks the roasted notes.
It's a single-pan approach with layered flavor, which makes it both practical and memorable.
Variations worth trying
This salad is easy to adapt. I sometimes add broccoli florets or cauliflower to the roasting tray, or swap basil for cilantro or parsley depending on what I have on hand.
If you like extra crunch, roasted peanuts or sesame seeds sprinkled on top work beautifully.
For a slightly sweeter profile, a touch of maple syrup in the dressing pairs nicely with the smoked paprika.
What to do with leftovers
Leftovers keep well in the fridge for several days.
I enjoy them cold straight from the container, but they're also great gently reheated.
The salad can be tucked into wraps, spooned over grains, or served alongside leafy greens for an easy next-day meal.
Frequently asked questions about sweet potato salad
Yes, this version is especially good warm, right after the dressing is added to the roasted vegetables.
Roasting at a high temperature and spreading everything in a single layer helps the sweet potatoes caramelize instead of steaming.
You can roast the vegetables in advance and store them separately from the dressing. Combine just before serving for the best texture.
Absolutely. The flavors deepen as it rests, making it a great option for packed lunches or picnics.
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Sweet Potato Salad
Roasted sweet potato salad with chickpeas, smoked tofu, and a creamy peanut dressing. A hearty, oven-roasted salad perfect for meal prep or dinner.
Ingredients
- 18 oz sweet potatoes, peeled and chopped
- 3 tablespoons olive oil
- 1 cup onion, chopped
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 red bell pepper, chopped
- 8 oz smoked tofu, cut into cubes
- 2 tablespoons fresh basil, finely chopped, for garnish
Dressing
- 2 tablespoons peanut butter
- 1 tablespoon white vinegar
- 3 cloves garlic, pressed
- 2 tablespoons soy sauce
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper
- ½ cup water, more as needed
- ½ teaspoon salt, or to taste
Instructions
- Preheat the oven to 200°C / 400°F and line a large baking sheet with parchment paper.
- Add the chopped sweet potatoes, onion, chickpeas, red bell pepper, and smoked tofu to the baking sheet. Drizzle evenly with the olive oil and toss well so everything is lightly coated.
- Spread the ingredients into a single, even layer. Roast for 30 minutes, stirring once halfway through, until the sweet potatoes are tender and lightly caramelized and the tofu and chickpeas are golden at the edges.
- While the vegetables are roasting, prepare the dressing. In a bowl, whisk together the peanut butter, white vinegar, pressed garlic, soy sauce, smoked paprika, cayenne pepper, water, and salt until smooth and pourable.
- Add a little more water if needed to reach a creamy but drizzleable consistency.
- Transfer the hot roasted vegetables to a large serving bowl. Pour the dressing over the vegetables while they are still warm and toss gently until everything is evenly coated.
- Sprinkle with fresh basil just before serving. Serve warm or at room temperature.
Nutrition Information:
Yield: 4 Serving Size: 1 cupAmount Per Serving: Calories: 394Total Fat: 19gSaturated Fat: 3gUnsaturated Fat: 16gSodium: 830mgCarbohydrates: 46gFiber: 9gSugar: 15gProtein: 15g
