During the winter, I find it can be extra tough to eat enough veggies. In summer time it can be easy to throw together a quick salad to bring to work for lunch. However, when the weather is cold, a typical salad doesn’t have the same appeal. This recipe is designed for winter and is served warm. Roasted veggies are mixed together with greens, pumpkin seeds, green onion and quinoa to make a cozy meal! This recipe is low FODMAP, gluten-free and vegan.
The cooking time can be between 20-30 minutes depending on how cooked you want the veggies to be. I personally like my roasted veggies a bit charred, as seen in the photos. You may want to sample a veggie at the 20 minute mark to see if it’s cooked enough for you – just be very cautious to let the food cool off before putting it in your mouth to avoid being burned.
Only the green leaves of green onion are low FODMAP. Do not use any part that is white or light green since it will contain the FODMAP fructans.
Broccoli is low FODMAP at 1 cup (90g). Green beans are low FODMAP at 12 beans (86g). Yellow or purple potatoes work well; potatoes do not have a FODMAP limit.
You can swap out the vegetables, grain and seeds depending on what you have on hand. Brown rice is also a nice choice, but it does take longer than quinoa to cook.
You can optionally add some tofu, lentils or chickpeas to the salad to give it a protein boost. Firm tofu is low FODMAP. Canned lentils are low FODMAP at 1/2 cup and canned chickpeas are low FODMAP at 1/4 cup – make sure to rinse canned lentils and chickpeas well before eating.
I plan on posting a new tofu recipe next month!
This recipe was adapted from the wonderful Oh She Glows!
What are your favourite veggies to roast?