Low FODMAP Budha bowl

Prep 20 Minutes • Cook 30 Minutes • Gluten-free • Low FODMAP • Serves 4 • This simple vegetarian dish is simply wonderful! The colors and flavors are crisp and fresh and the sweet potatoes bring a delightful creaminess to the whole thing. The ginger vinaigrette is FULL of flavor, and you’ll love it on any veggie bowl or salad.

INGREDIENTS:

2 heads of broccoli tops (no stems) cut into bite-sized pieces

1 large sweet potato (orange or white), cut into wedges (low FODMAP serving size is 1/2 cup)

2 tablespoons extra virgin olive oil

Kosher salt and pepper

2 tablespoons raw sesame seeds

2 cups shredded purple cabbage (low FODMAP serving size is 3/4 cup)

Juice from 1 lemon

1 cup cooked white rice, brown rice, or quinoa

2 carrots shredded

1/2 avocado sliced (low FODMAP serving is 1/8 of an avocado)

1 Cara Cara orange, blood orange, or navel orange, sliced

TURMERIC GINGER VINAIGRETTE:

1 tablespoon garlic-infused olive oil

1-inch piece fresh ginger, peeled

1 tablespoon apple cider vinegar

1 tablespoon maple syrup

Juice from 1 lemon

½ teaspoon ground turmeric

Kosher salt and pepper

1 pinch cayenne pepper

DIRECTIONS:

Preheat the oven to 425 degrees F and line a rimmed baking sheet with parchment (for easier cleanup).

Place the sweet potato wedges in a bowl and toss with 1 tablespoon olive oil, and a pinch each of salt and pepper. Transfer to the on the prepared baking sheet and put them in the oven to cook for 15-20 minutes, then remove from the oven.

Toss the broccoli with the remaining tablespoon of olive oil, and add to the baking sheet with the sesame seeds sprinkled over the top. Return to the oven and roast for another 15 minutes or until the sweet potatoes and broccoli are done to your likeness.

Meanwhile, combine the shredded cabbage, lemon juice, and a pinch of salt in a medium bowl and massage with your hands for 30 seconds to 1 minute to tenderize the cabbage.

To assemble, divide the rice among bowls. Add the roasted veggies, cabbage, carrots, avocado, and oranges. Top with sprouts and hemp seeds and drizzle with the dressing (recipe follows).

DIRECTIONS TURMERIC GINGER VINAIGRETTE

Combine all ingredients in a blender and blend until mostly smooth. Taste and adjust seasonings as needed.

Enjoy!

Original recipe inspired by Tieghan Gerard, Half Baked Harvest

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