Sweet Potato Quinoa Green Salad
Mar 11, 2024
Sweet Potato Quinoa Green Salad
Makes 2 large salads • Total Time: 30 minutes • FODMAP rating: medium
This nutritional powerhouse salad offers a variety of textures and flavors. Gut health starts with eating ideally at least 30 different plants each week and this one has at least 9 in just one meal!
Ingredients
2 sweet potatoes, cut into small cubes
1 ½ cups cooked quinoa or other grain of choice
1 apple, chopped
1 celery stalk, chopped
½ avocado, sliced
chopped romaine or green leaf lettuce or spring mix
Curry Almond Dressing
½ cup raw almonds or cashews
2 ½ tablespoons apple cider vinegar
2 tablespoons maple syrup or 2 dates, softened
½ cup water
1 clove garlic
1 teaspoon grated fresh ginger
½ teaspoon dijon mustard
½ teaspoon salt
¼ teaspoon curry powder or paste
Instructions
Potatoes
Oven or air fryer: Preheat the oven to 425℉ (if using) and prepare a lined baking sheet and set aside. Cut up sweet potatoes and toss with salt and pepper and place onto the baking sheet.
Roast in the oven for about 20-25 minutes or use an air fryer at 350℉ for 20 minutes. method is Microwave: Wash and poke the potatoes with a fork then warm the potatoes for 10 minutes or until tender, then cut into cubes.
Dressing
Combine all ingredients in a small blender jar or blender.
Chop celery and apple and toss apple chunks with lemon juice to keep them from browning if not serving the salad immediately.
Assemble salads by tossing greens with the quinoa, sweet potatoes, apple, celery and avocado. Pour generous amounts of dressing on top and toss until evenly distributed and serve immediately.
*Don’t forget to preload on vegetables before you eat!
*Nut-Free: Use sunflower seeds instead of almonds.
*FODMAP Swaps: Keep sweet potato servings to under ½ cup and increase as tolerated; use garlic infused olive oil in the dressing instead of garlic (check introduction for other ideas); keep avocado portions to one slice and increase as tolerated
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