# 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.
