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Sweet potato salad inside of a blue bowl on top of a pink napkin with a wooden background.
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Sweet Potato Side Salad (Low FODMAP)

Sweet potatoes are a nutritious and versatile root vegetable that are low FODMAP when consumed in the right portion!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Salad, Side Dish
Cuisine: American, Mediterranean
Diet: Gluten Free, Vegan, Vegetarian
Keyword: cold, dairy free, low fodmap
Servings: 6
Author: Jen Rawson

Ingredients

  • 1 medium, 3 cups cubed sweet potato (white, orange or purple, your choice!)
  • 2 tbsp olive oil
  • ½ cup finely chopped red pepper
  • ¼ cup finely chopped fresh parsley
  • 1.5 tsp lemon juice
  • 1/8 tsp salt
  • ½ tsp dill dried
  • Black pepper to taste

Instructions

  • Preheat oven to 400-degrees F. Line a baking sheet with aluminum foil or parchment paper.
  • Peel then chop sweet potato into medium-sized cubes and place in a large bowl.
  • Toss sweet potato in oil to coat.
  • Spread sweet potato evenly on baking sheet and roast in the oven for 20 minutes, stirring at 10 minutes.
  • While sweet potato is cooking, chop red pepper and fresh parsley and add to the large bowl.
  • When sweet potato is roasted, remove from oven and mix back in the large bowl with the red pepper and parsley.
  • Add 1 TBSP olive oil, lemon juice, salt, dill and black pepper. Mix well.
  • Cool in fridge and then serve.

Notes

Recipe Tips and Tricks for this Low FODMAP Sweet Potato Side Salad:
  • For low FODMAP, keep serving size to ½ cup, or up to 2/3 cup for moderate FODMAP!
  • For dinner, try this salad on the side of roasted salmon, Low FODMAP Herb Chicken or Low FODMAP grilled shrimp,
  • For lunch, try serving with a grilled cheese or tuna sandwich.