Roasted Vegetable & Quinoa Harvest Bowls

Roasted Vegetable & Quinoa Harvest Bowls

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
  • 1 teaspoon Tomorrow’s Nutrition Sunfiber

How to Make It:

  1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
  2. Spread zucchini, carrot, pepper, and broccoli on the sheet. Drizzle with olive oil and sprinkle with thyme, salt, and pepper. Toss to coat evenly.
  3. Roast for 20–25 minutes until the veggies are golden and tender.
  4. Meanwhile, cook quinoa in water or broth until fluffy, about 15 minutes. Stir in lemon juice and Tomorrow’s Nutrition Sunfiber.
  5. 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.
  • 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!

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