Sweet Potato Salad with Warm Pepita Dressing
GOS · Polyols
Estimated from the ingredient list only. Portion sizes aren't considered, so check the Monash University FODMAP app or your dietitian before relying on this.
Directions
- 1
Preheat oven to 400 degrees F
- 2
Cut potatoes in half lengthwise, and then ¼-inch half-moon slices
- 3
Coat a large baking sheet with 1 tablespoon of the olive oil. Scatter sweet potatoes over and toss them with another 1-2 tablespoons of the olive oil, 1 ½ teaspoons kosher salt, and many grinds of black pepper
- 4
Spread evenly on the pan; they won’t fit in a single layer at this point and that’s fine as they shrink as the roast. Roast for 20 minutes, until browned underneath, then flip potatoes and roast another 15 minutes, until all the pieces are tender and have brown spots
- 5
While potatoes roast, combine pepitas with 3 tablespoons of olive oil in a small skillet and warm over medium heat
- 6
Let pepitas sizzle in oil for 1 or 2 minutes but keep a close eye on them
- 7
Remove from heat, season with salt to taste plus red pepper flakes. Set aside until potatoes are ready.
- 8
Drain and rinse the black beans
- 9
Halve avocado and remove the pit. Leave halves in their skin and cut avocado into thin slices, not cutting through the skin
- 10
Roughly chop cilantro, and halve limes, cutting one further into wedges. Squeeze one lime wedge over avocado to keep from browning
- 11
When potatoes are ready, immediately spoon pepitas and oil over potatoes, and squeeze the juice of your lime halves over
- 12
Scatter tray with black beans. Use a spoon to remove avocado slices in sections and fan them out over the tray. Sprinkle pan with cilantro, plus feta if using. Season with additional salt and pepper
- 13
Serve with a lime wedge and enjoy
Diets
Fits as written
- Vegetarian
- Pescatarian
- Gluten-free
- Egg-free
- Nut-free
- Halal-friendly
- Mediterranean
- Low-sodium
Works with easy swaps
Vegan (1)
- crumbled feta → dairy-free cheese (or crumbled firm tofu for feta or ricotta)
Dairy-free (1)
- crumbled feta → dairy-free cheese (or crumbled firm tofu for feta or ricotta)
How we decide
- Vegetarian:
- No meat, poultry, fish, shellfish or gelatin (including stock made from them).
- Vegan:
- Vegetarian, plus no dairy, eggs or honey.
- Pescatarian:
- No meat, poultry or gelatin; fish and shellfish are fine.
- Gluten-free:
- No wheat flour, pasta, bread, soy sauce, barley, rye, couscous, beer or oats (unless certified gluten-free).
- Dairy-free:
- No milk, butter, cream, yogurt, cheese or other dairy.
- Egg-free:
- No eggs, egg noodles or mayonnaise.
- Nut-free:
- No peanuts or tree nuts (almonds, walnuts, cashews, pistachios and so on).
- Low FODMAP:
- Rated from the ingredient list; see the Low FODMAP badge on each recipe.
- Halal-friendly:
- No pork products, alcohol or gelatin. This can't confirm halal sourcing.
- Paleo:
- No grains, legumes, dairy, refined sugar or seed oils.
- Mediterranean:
- No red or processed meat and no butter, lard, margarine or cream as cooking fats.
- Low-carb:
- About 20 g net carbs (carbs minus fiber) or less per serving, from the nutrition estimate.
- Keto:
- About 10 g net carbs or less per serving, with at least 55% of calories from fat.
- Atkins:
- About 10 g net carbs or less and 5 g sugar or less per serving.
- High-protein:
- 25 g protein or more per serving.
- Low-sodium:
- About 600 mg sodium or less per serving.
Based on the ingredient list and nutrition estimate only. Hidden ingredients in packaged foods, and cooking methods, aren't visible to us. Check labels, and for medical diets or allergies ask your doctor or dietitian.
Nutrition Facts
Per serving (4 servings)
- Protein
- 13.9 g
- Carbohydrates
- 61.9 g
- Sugars
- 3.9 g
- Fiber
- 17.6 g
- Fat
- 32.2 g
- Saturated fat
- 4.7 g
- Sodium
- 597 mg
Estimated from USDA ingredient data. Brands, substitutions and cooking methods will change the real numbers.
Have Leftover Feta Cheese?
Pairs Well With
Published April 16, 2022