A Dietitian's Low FODMAP Veggie Bowl Recipe

quinoa

🥗Healthier: cauliflower rice

💰Cheaper: brown rice

Cauliflower rice is lower in carbs and calories, while brown rice is more affordable.

chickpeas

🥗Healthier: edamame

💰Cheaper: canned beans

Edamame is higher in protein, while canned beans are often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola oil is typically cheaper.

avocado

💰Cheaper: mashed banana

Mashed banana can provide creaminess, though flavor will differ.

Preheat the oven to 410°F.

Line two baking sheets with parchment paper.

On one baking sheet, toss the eggplant with salt, pepper, and avocado oil, then spread them out.

Roast the eggplant for 25 to 30 minutes until golden brown and crispy, mixing halfway through.

On the second baking sheet, toss the chickpeas with avocado oil, salt, pepper, parsley, and rosemary, then spread them out.

Roast the chickpeas for 25 to 30 minutes until golden brown and crispy.

While the eggplant and chickpeas are cooking, prepare the dressing by stirring tahini and lemon juice together.

Slowly add 2 teaspoons of water to the tahini mixture, adding more water until you achieve a good consistency.

Season the dressing with salt, pepper, and parsley.

To assemble the veggie bowl, plate some greens, tomato slices, roasted eggplant, radish slices, and half a cup of roasted chickpeas.

Add fresh herbs (parsley and basil) on top.

Drizzle the tahini dressing over the assembled veggie bowl.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens