Low Histamine Dill-Yogurt Roasted Sweet Potato and Kale Salad

Total time45 min

Prep time15 min

Cook time30 min

Low Histamine Dill-Yogurt Roasted Sweet Potato and Kale Salad

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Ingredients

4 servings

For the roasted sweet potatoes

2 medium sweet potatoes (about 1.5 lb), peeled and cut into ¾-inch cubes
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2 tbsp olive oil
¼ tsp salt

For the salad

1 bunch curly kale (about 6 oz), stems removed, leaves torn into bite-sized pieces
1 tsp olive oil
¼ tsp salt

For the dill-yogurt dressing

½ cup plain low-fat yogurt
2 tbsp fresh dill, finely chopped
Ingredient note
Dill is generally well tolerated in small amounts on a low histamine diet. This recipe only uses about 1 1/2 teaspoons per serving. If you prefer to always avoid dill, please tap it and change its rating to Red.
1 tsp white wine vinegar
Chef's tip
Use the same amount of unseasoned rice vinegar. It is slightly milder, so taste and add a little more if needed.
½ tsp ground ginger
Ingredient note
Small amounts of ground ginger are often well-tolerated on a low histamine diet. This recipe only uses about 1/8 teaspoon per serving. If you prefer to always avoid ground ginger, please tap it and change its rating to Red.
¼ tsp salt

For serving

¼ cup roasted pumpkin seeds (pepitas) (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2
Spread the sweet potato cubes on the prepared baking sheet. Drizzle with 2 tbsp olive oil and sprinkle with 1/4 tsp salt, then toss to coat evenly in a single layer. Roast for 25–30 minutes, flipping once halfway through, until the edges are golden and the cubes are tender when pierced with a fork.

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