Low FODMAP Roasted Vegetable Buddha Bowl

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A colorful salad with kale, quinoa, vegetables, and tofu in a bowl.

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!

PREP TIME	COOK TIME	SERVES	DIFFICULTY
15 minutes	25 min	2 people	Easy

INGREDIENTS

Bowl

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
3 tsp tahini
2 tsp olive oil
3 tsp fresh lemon juice
2 tsp water
1/2 tsp pure maple syrup (or other low FODMAP sweetener)
Sprinkle of ground cumin
Pinch of salt and pepper to taste

METHOD

Preheat the oven to 400°F (200°C).
In a large bowl, toss sweet potatoes, zucchini, carrots, and cherry tomatoes with olive oil, salt, and pepper.
Spread the vegetables on a baking sheet in a single layer.
Roast in the preheated oven for about 25 minutes or until the vegetables are tender and golden.
While the vegetables are roasting, prepare the quinoa according to package instructions.
In a small bowl, mix together tahini, olive oil, lemon juice, water, maple syrup, cumin, salt, and pepper to make the dressing. Stir well.
In serving bowls, assemble the Buddha bowls with a base of cooked quinoa, roasted vegetables, and a handful of chopped spinach or kale.
Drizzle with the lemon-tahini dressing.
Serve and enjoy your Low FODMAP Roasted Vegetable Buddha Bowl!