Cajun Roasted Sweet Potato Salad (Print View)

Crisp veggies and Cajun-spiced sweet potatoes meet creamy avocado and tangy yogurt for a bold, fresh dish.

# Components:

→ Roasted Sweet Potatoes

01 - 2 large sweet potatoes (approximately 24 oz), peeled and cut into 3/4-inch cubes
02 - 2 tablespoons olive oil
03 - 1 1/2 teaspoons Cajun seasoning
04 - 1/2 teaspoon salt
05 - 1/4 teaspoon freshly ground black pepper

→ Salad Base

06 - 1 medium red bell pepper, diced
07 - 1 small red onion, finely chopped
08 - 3.5 oz cherry tomatoes, halved
09 - 1 ripe avocado, diced
10 - 1.5 oz fresh baby spinach or mixed salad greens
11 - 2 tablespoons chopped fresh cilantro (optional)

→ Cajun Yogurt Dressing

12 - 3.5 oz Greek yogurt or dairy-free alternative
13 - 1 tablespoon mayonnaise
14 - 1 tablespoon fresh lemon juice
15 - 1 teaspoon Cajun seasoning
16 - 1/4 teaspoon smoked paprika
17 - Salt and pepper, to taste

# Method:

01 - Preheat the oven to 425°F (220°C).
02 - In a large mixing bowl, toss sweet potato cubes with olive oil, Cajun seasoning, salt, and black pepper until evenly coated.
03 - Arrange the sweet potatoes in a single layer on a parchment-lined baking sheet. Roast for 25–30 minutes, turning halfway, until golden and tender. Allow to cool slightly.
04 - While potatoes roast, whisk together Greek yogurt, mayonnaise, lemon juice, Cajun seasoning, smoked paprika, salt, and pepper in a small bowl. Adjust seasoning to taste.
05 - In a large mixing bowl, gently combine roasted sweet potatoes, bell pepper, red onion, cherry tomatoes, and baby spinach.
06 - Fold in diced avocado and chopped cilantro.
07 - Drizzle salad with Cajun yogurt dressing and toss gently to coat. Serve immediately, or refrigerate briefly for a chilled version.

# Expert Advice:

01 -
  • Uses everyday veggies and pantry Cajun spice
  • Naturally gluten free and vegetarian
  • Great for meal prep or sharing at potlucks
  • Ready in under an hour and mostly hands off
02 -
  • Packed with fiber and nutrients from sweet potatoes and greens
  • Stays fresh in the fridge up to three days
  • Goes with most proteins for a fuller meal
  • Vegan friendly with simple swaps
03 -
  • Always cut the sweet potatoes evenly for reliable roasting
  • Toast the Cajun spice briefly in the olive oil before tossing for a deeper flavor
  • Squeeze the lemon into the dressing last so it tastes freshly bright
  • Do not skimp on fresh herbs if you like bold flavors

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