Savour this Low FODMAP Roasted Vegetable Buddha Bowl – a colourful blend of roasted veggies, quinoa, and greens, drizzled with zesty Low FODMAP Lemon-Tahini Dressing. Simple, satisfying, and perfect for your commitment to a happy and healthy you!
Low FODMAP Roasted Vegetable Buddha Bowl
Prep time: 15 mins
Cook time: 25 mins
Serves: 2
Ingredients:
– 1 cup sweet potatoes, peeled and cubed
– 1 zucchini, sliced
– 1 cup carrots, peeled and sliced
– 1 cup cherry tomatoes
– 2 tablespoons olive oil
– Salt and pepper to taste
– 2 cups cooked quinoa
– 1 cup spinach or kale, chopped
– Lemon-tahini dressing
Lemon-tahini dressing ingredients:
– 3 teaspoon tahini
– 2 teaspoon olive oil
– 3 teaspoon fresh lemon juice
– 2 teaspoon water
– 1/2 teaspoon pure maple syrup (or other low FODMAP sweetener)
– Sprinkle of ground cumin
– Pinch of salt and pepper to taste
Method:
1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss sweet potatoes, zucchini, carrots, and cherry tomatoes with olive oil, salt, and pepper.
3. Spread the vegetables on a baking sheet in a single layer.
4. Roast in the preheated oven for about 25 minutes or until the vegetables are tender and golden.
5. While the vegetables are roasting, prepare the quinoa according to package instructions.
6. In a small bowl, prepare the dressing by mixing together tahini, olive oil, lemon juice, water, maple syrup, cumin, salt & pepper and stir well
7. In serving bowls, assemble the Buddha bowls with a base of cooked quinoa, roasted vegetables, and a handful of chopped spinach or kale.
8. Drizzle with your lemon-tahini dressing.
9. Serve and enjoy your Low FODMAP Roasted Vegetable Buddha Bowl!
Feel free to customise the bowl with other low FODMAP vegetables or a protein option such as chicken or tofu (as shown).
