Quinoa & Sweet Potato Salad with Avocado Dressing

I love making salads like this because you can pretty much use whatever ingredients you have and make it work! When making salads as a meal and not just as a side, I use these guidelines:

Choose a base (quinoa, rice, cauliflower rice, etc) - 1 cup

Choose a protein (tofu and tempeh for low FODMAP options, or chickpeas / lentils) - 2 cups

Choose any range of vegetables - 4 cups

Add some good fats (avocado, chopped nuts, chia seeds, olive or coconut oil, or cheese or eggs if don't need to be vegan)

Make time: 40 minutes

Serves: 4



  • 1C Quinoa
  • 2C chickpeas (or for a completely fodmapfriendly option can use the same amount of tofu or tempeh)
  • ½ C paprika or capsicum, chopped
  • ½ C Cucumber, chopped (without seeds)
  • 3 C uncooked sweet potato (will become ~2C when cooked)
  • 2 tsp olive oil and sprinkle of salt
  • 3tbs chives
  • juice of ½ a lime
  • sprinkle of salt


  • 2 large avocados
  • 2 Roma tomatoes
  • 1 tsp lime juice
  • sprinkle of salt
  • 1/4C water


  1. Preheat oven to 180 degrees Celsius
  2. Peel sweet potato and cut into small pieces, then mix with 2tsp olive oil and a sprinkle of salt
  3. Place sweet potato in the over for 10-15 minutes (until soft)
  4. Place the Quinoa in a saucepan with 2C of water. Cook until soft and all the water is absorbed (~20minutes)
  5. This next step is optional: place chickpeas on a tray (spread out) in the oven and roast for ~20minutes, or until crunchy (can replace with Tofu or Tempeh for a completely fodmapfriendly option - just cook on a frying pan instead of in the oven)
  6. Combine in a large bowl the Quinoa, sweet potato, chickpeas (or tofu/tempeh), cucumber, capsicum/paprika, chives, lime juice and a sprinkle of salt
  7. For the dressing, combine all ingredients in a blender

Enjoy! xx