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!
Servings: 6
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.