Recipes, Low FODMAP, Gluten-Free, Vegetarian, Vegan, Plant-Based, Grain-Free, Dairy Free

Roasted Sweet Potato Salad with Mint Sunflower Dressing

This Roasted Sweet Potato Salad is comforting, filling and the perfect side with your favorite protein. Enjoyed warm or cold with a sunflower seed based dressing kissed with mint for a flavorful combination.

Do you ever go to a restaurant, try a dish and then immediately think “I NEED this in my life!”

Anyone?

Well, that’s how I felt when I tried the Roasted Sweet Potato Salad at Thrive360 not too long ago.

While I adore sweet potatoes, when I heard that the flavor combination for The Roasted Sweet Potato Salad included mint I was a liiiiiittle skeptical. Woah, did this salad prove me wrong.

The hint of mint was just what the sweet potatoes needed to take these root vegetables to the next level.

If you’re a food prepper, this is a great side dish to add to your meal rotation. Simply chop the sweet potatoes ahead of time, and you can even prepare the dressing. Pair with your favorite protein (fish, chicken, chickpeas, lentils, etc) Voila! Easy weeknight meal!

Enjoy this Roasted Sweet Potato Salad with Mint Sunflower Dressing! And if you give the recipe a try: snap a pic and share it on Instagram tagging #trebleinthekitchen so I can see!

A delish side dish-->Roasted Sweet Potato Salad with Sunflower Mint Dressing Click To Tweet Print

Roasted Sweet Potato Salad with Mint Sunflower Dressing

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Author: Tara | Treble in the Kitchen
Total Time: 35 mins
Yield: 6-8 servings 1x

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Description

This Roasted Sweet Potato Salad is comforting, filling and the perfect side with your favorite protein. Enjoyed warm or cold with a sunflower seed based dressing kissed with mint for a flavorful combination.

Ingredients

Scale

3 cups cubed sweet potato*
2 Tbsp sunbutter/sunflower seed butter**
2 Tbsp apple cider vinegar
2 Tbsp lemon juice
2 Tbsp low sodium Tamari
1 Tbsp fresh mint, finely chopped

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Instructions

Preheat the oven to 375 degrees Fahrenheit.
Place the cubed sweet potatoes on a baking sheet lined with parchment paper. Once the oven is heated, roast at 375 for 30 minutes.
While the sweet potatoes are roasting, blend the sunflower seed butter, apple cider vinegar, lemon juice, low sodium Tamari, and mint in a food processor or blender until smooth.
Toss the roasted sweet potatoes with the dressing and serve immediately or chilled.

Notes

*the half cup serving of sweet potato in this side dish is considered a safe low FODMAP amount for those who are sensitive. This is based on the Monash University guidelines.
**2 Tbsp of sunflower seeds is considered low FODMAP. I prefer to make my own sunflower seed butter because many store brands contain sugar. To make the amount for this recipe: Put 1/4 cup sunflower seeds in a food processor and blend, scraping the sides until smooth.

This recipe has not been tested for FODMAP content, but ingredients are used in amounts compliant with the Monash University App and guidelines. Please eat the foods that make you feel your best!

Prep Time: 5 mins
Cook Time: 30 mins
Category: side dish, gluten free, grain free, dairy free