Ever wish your dinner could taste amazing and keep your gut happy? This roasted veggie quinoa bowl does exactly that.
It’s low-FODMAP, dairy-free, and packed with the kind of fuel that makes workouts easier and digestion calmer. Plus, with a scoop of Tomorrow’s Nutrition Sunfiber, it’s like your belly gets its own little high-five.
Ingredients:
- 1 cup quinoa (rinsed)
- 2 cups water or low-sodium veggie broth
- 1 small zucchini, sliced
- 1 medium carrot, chopped
- 1 small red bell pepper, chopped
- 1 cup broccoli florets (low-FODMAP portion)
- 2 tablespoons olive oil
- 1 teaspoon dried thyme or rosemary
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 1 tablespoon lemon juice
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1 teaspoon Tomorrow’s Nutrition Sunfiber
How to Make It:
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Spread zucchini, carrot, pepper, and broccoli on the sheet. Drizzle with olive oil and sprinkle with thyme, salt, and pepper. Toss to coat evenly.
- Roast for 20–25 minutes until the veggies are golden and tender.
- Meanwhile, cook quinoa in water or broth until fluffy, about 15 minutes. Stir in lemon juice and Tomorrow’s Nutrition Sunfiber.
- Divide quinoa into bowls, top with roasted veggies, and dig in.
Quick Tips
- Keep it fresh by roasting a double batch of veggies and using them in wraps or salads the next day.
- Add a handful of pumpkin seeds or pomegranate for crunch.
- Meal prep hack: store quinoa separately from veggies so everything stays vibrant when reheated.
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Make sure to blend Tomorrow’s Nutrition Sunfiber into quinoa once cooked and cooled.
Your Next Go-To Low-FODMAP Meal
This is the kind of meal your body will thank you for. It boasts balanced fuel, easy digestion, and satisfying flavors. Try it today, and feel how energizing a gut-friendly bowl can be. Your workouts (and your belly) deserve it!