Fall-Spiced Nourish Bowl

This nourish bowl is full of gut-loving plants and fiber! The portions indicate low FODMAP portions for each ingredient. You can substitute other ingredients or increase portions, according to your own FODMAP tolerance.

What I love about this recipe is how the spices add a unique flavor combination to common plants you may already be eating. Playing with spices and flavors is a great way to prevent boredom with foods!

This recipe will create 4 portions and is super simple for meal prepping at the start of your week!

Ingredients:

• Grain/lentil mix (1 c cooked brown rice + 1/2 c canned lentils + 1/2 c cooked quinoa)

• 1 Tbsp garlic-infused olive oil*

• Salt & pepper, to taste

• 1/2 tsp cinnamon

• 1 medium parsnip, cubed

• 1 small-medium sweet potato, cubed

• 8 total brussel sprouts, halved (2 are low FODMAP!)

• 1 1/2 c chopped kale

• 1/4 c chopped leek leaves

• 1/2 c pumpkin seeds

Spiced Tahini Sauce:

• 1/3 c tahini

• 1/4 c garlic-infused olive oil*

• 1 Tbsp maple syrup

• 1/4 tsp nutmeg

• 1/2 tsp cinnamon

• 2 tsp lemon juice

*Affiliate link: use code ERINFODY15 to save 15% on your first Fody Foods order.

Directions:

1. Preheat oven to 375 F. Prepare your grain mix, add a small amount of salt and pepper, then set aside. Toss parsnip, sweet potato, and brussels sprouts in olive oil, salt, pepper, and cinnamon, then lay flat on a baking sheet. Roast for 20-25 minutes, until brussels are browned and sweet potatoes are cooked through.

2. While vegetables are roasting, heat a skillet over medium. Saute kale and leek leaves, with a small amount of salt, until softened. Make your dressing by mixing all ingredients together.

3. Prepare each bowl with around 1/2 c grain mix, 1 c roasted veggies (only 2 total brussels sprouts per serving), 1/2 c green mix, 2 Tbsp pumpkin seeds, and 2-3 Tbsp dressing. Serve warm.