Ingredients

• 1 ½ cups peeled and cubed Sweet Potatoes (200 g)
• 2 tsp Olive Oil (9 g)
• 2 cups Water (500 mL)
• 1 ½ tsp Fody Foods Low FODMAP Vegetable Base (5 g)
• 1 cup uncooked Tri-Color Quinoa (190 g)
• 1 cup shredded Kale, ribs removed (70 g)
• ½ cup Fody Foods Low FODMAP Maple Dijon Salad Dressing (120 mL)
• ¼ cup sliced Scallions (green parts only) (25 g)
• ¼ cup Sliced Almonds (24 g)

Instructions

1. Preheat oven to 475°F and line a baking sheet with parchment paper or aluminum foil.
2. Toss cubed sweet potatoes with olive oil and place on the prepared baking sheet in a single layer. Roast for 8 minutes. Stir and continue to roast for 8-10 minutes or until sweet potatoes are fork-tender and edges are just beginning to brown. Remove the baking sheet from the oven and let cool for 5 minutes.
3. While the sweet potatoes are roasting, bring water to a boil in a 2-quart pot. Stir in Fody Foods Low FODMAP Vegetable Base until dissolved. Add in quinoa and return to a boil. Once the water has returned to a boil, cover and reduce heat to medium and simmer until water is absorbed, about 12 minutes. Remove pot from heat, fluff, cover and let stand for 15 minutes.
4. In a large bowl, add cooked quinoa, roasted and cooled sweet potato, shredded kale, Fody Foods Low FODMAP Maple Dijon Salad Dressing, sliced scallions and sliced almonds. Toss gently until the ingredients are well combined. Serve salad at room temperature or chilled.
5. Storage: Refrigerate in an airtight container for up to 3 days.