Cajun Sweet Potato and Avocado Salad

potato avocado salad
By: Claire Georgiou, Reboot Naturopath, B.HSc ND

This hearty salad is delicious and filling, and sure to please anyone who loves a little spice with their meals. Sweet potatoes are high in carotenoids particularly beta-carotene an important nutrient that is vital for healthy immune function, lung, eye and heart health. Sweet potatoes are also high in vitamin B5, B6 and potassium!

1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5 (1 votes, average: 5.00 out of 5)
Login to rate this recipe - Not a member? Join Today


  • 2 large sweet potatoes (500g)
  • 1 Tbsp of coconut oil, melted
  • 1 clove of garlic, crushed
  • 1 Tbsp of Cajun spice (1/2 tsp cumin, 1/2tsp paprika, ¼ chile flakes)
  • Salt and cracker pepper to taste
  • ½ cup of pepitas
  • 4 cups of leafy greens such a baby spinach and chopped kale leaves
  • 2 avocados, halved and thickly sliced
  • Lime wedges to serve

Lime Dressing

  • 2 Tbsp of olive oil
  • 1 Tbsp of lime juice
  • 2 Tbsp of apple cider vinegar
  • 1 tsp of honey
  • 2 Tbsp of red onion, finely chopped
  • Salt and pepper to taste


  1. Pre-heat oven to 350°F (180°C).
  2. Scrub the sweet potato (I leave the skin on), slice into bite-sized discs ¼ inch thick approximately.
  3. Mix the coconut oil, garlic, cumin, paprika, chile flakes, salt and pepper together, and then mix this into the sweet potato in a bowl.
  4. Bake in the oven for 15-20 minutes until golden and cooked through. Toast the pepitas for the final 5 minutes.
  5. To make the dressing, combine all the ingredients and mix well.
  6. Arrange the greens in a salad bowl, top with sliced avocado, roasted sweet potato and toasted pepitas then when you’re ready to serve drizzle the lime dressing over the salad and serve with wedges. Enjoy!


Sweet potato – winter squash, pumpkin, carrots

Coconut oil – olive oil

Pepitas – sunflower seeds, any nut of your choice

Red onion – scallions


Servings: 4-6 servings

  • Nutrition per serving:

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

Claire Georgiou, Reboot Naturopath, B.HSc ND

Claire Georgiou is an Australian Naturopath, Nutritionist and Herbalist who has completed a Bachelor of Health Science (Compl. Medicine) and an Advanced Diploma of Nutrition, Naturopathy and Herbal Medicine. She has more than 14 years of clinical experience specializing in liver disease, autoimmune disease, thyroid conditions, diabetes, insulin resistance, digestive disorders, chronic infections, children’s health, fertility and pregnancy care. Claire consults in private practice in Sydney and also offers consults out of area and is an accredited member of the Australian Traditional Medicine Society. Claire has worked closely for many years with Dr. Sandra Cabot, who is known as the “Liver Cleansing Doctor” and has written more than 25 health related books. Claire writes health related articles, creates healthy recipes and is one of the nutritionists who runs our Guided Reboot programs.

More posts from