Avocado & Sweet Potato Salad
A vibrant salad featuring vitamin A-rich sweet potatoes and healthy fats from avocado. This american-inspired whole30 ready in about 40 minutes pairs sweet potatoes, avocado, cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 medium (12 oz), peeled and diced into 1/2-inch cubes sweet potatoes
- 1 ripe, diced avocado
- 1 cup, halved cherry tomatoes
- 1/4 cup, finely diced red onion
- 2 tbsp lime juice
- 1 tbsp extra virgin olive oil
- 2 tbsp, chopped fresh cilantro
- 1/4 tsp salt
- 1/8 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss 2 medium (12 oz) sweet potatoes (peeled and diced into 1/2-inch cubes) with 1 tbsp extra virgin olive oil, 1/4 tsp salt, and 1/8 tsp black pepper; spread in a single layer on a baking sheet.
- Step 2: Roast for 25-30 minutes until sweet potatoes are tender and slightly golden at edges, flipping once halfway through.
- Step 3: While sweet potatoes roast, combine 1 ripe avocado (diced), 1 cup cherry tomatoes (halved), 1/4 cup red onion (finely diced), 2 tbsp lime juice, 1 tbsp extra virgin olive oil, and 2 tbsp fresh cilantro (chopped) in a bowl; season with 1/4 tsp salt and 1/8 tsp black pepper.
- Step 4: Once sweet potatoes are done, let cool for 5 minutes, then add to the bowl and toss gently to combine.
Frequently asked questions
How long does Avocado & Sweet Potato Salad take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Avocado & Sweet Potato Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep sweet potatoes from drying out.
Can I substitute ingredients in Avocado & Sweet Potato Salad?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Avocado & Sweet Potato Salad for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Avocado & Sweet Potato Salad whole30?
Yes — this recipe is tagged whole30 based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Kids gobbled it up without complaints — that's a 5-star in my book.
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
