A Bowl That Takes Care of Your Gut
This Mediterranean bowl proves you can eat deliciously while following a FODMAP diet. Colorful, filling, and full of flavor!
Instructions
- Preheat oven to 400°F (200°C).
- Arrange zucchini and bell pepper on a baking sheet, drizzle with olive oil, season with salt and pepper. Roast for 20 minutes.
- Meanwhile, reheat quinoa if needed.
- Cut cherry tomatoes in half.
- Assemble the bowl: quinoa as base, roasted vegetables on top, tomatoes and feta.
- Drizzle with lemon juice and olive oil.
- Sprinkle with Herbes de Provence.
Dietitian's Tips
This bowl is rich in fiber, plant proteins, and healthy fats. It will keep you satisfied for hours without weighing down your digestion.
For those following the FODMAP protocol: respect the indicated portions. Feta is low-FODMAP in small quantities (40g max).
