You’ve got to try this tasty, satisfying and fibre diversified Low FODMAP Sweet Potato Salad!!
Serves 2
Ingredients
1 large Sweet potato, peeled and cubed
2 tbs extra virgin olive oil
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp paprika
1-2 handfuls baby spinach
3 spring onion, green kart only, chopped
1/4 cucumber, diced
You 30g crumbled feta
3tbs toasted pumpkin seeds
1-2 tbs tahini dressing
To serve
1/4 avocado
1 slice lemon
Tahini dressing
3 tbsp tahini paste (try to find a thin variety
juice 1/2 lemon
pinch of paprika
1 tbp garlic infused olive oil
Instructions
- Heat oven to ~170C. Add cubes sweet potatoes onto a baking tray. Pour over some extra virgin olive oil and season with paprika, cumin and coriander powder. Cook for about 20 mins
- Make the tahini dressing whisking the tahini, garlic infused olive oil & lemon juice together. If too thick can add a drop of water. When ready to serve, sprinkle with paprika
- Gently toast the pumpkin seeds on low heated
- Assemble the salad in a large bowl (or lunch box) with the spinach, sweet potatoes, cucumber, spring onion (green part), crumbled feta, pumpkin seeds
- Drizzle with the tahini dressing
- Serve with the avocado slices (1/4 or 30g allowed portion) and squeeze a little lemon juice over the avocado. Season with salt and pepper to taste and serve. Enjoy!
