GERD Friendly Asian Sesame Buddha Bowl

Total time1 hr

Prep time20 min

Cook time40 min

5.0

(6)

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Ingredients

4 servings

For the rice

1 cup brown rice, rinsed
2 cups water
¼ tsp salt

For the roasted vegetables

1 medium sweet potato, peeled and cut into ¾-inch cubes
1 medium red bell pepper, seeded and sliced into strips
1 medium zucchini, sliced into half-moons
2 tbsp avocado oil
¼ tsp salt
¼ tsp black pepper
Ingredient note
Black pepper can worsen reflux in some people, but the small amount in this recipe (less than 1/8 teaspoon per serving) is likely tolerated by many with GERD. If you prefer to always avoid black pepper, please tap it and change its rating to Red.

For the sesame dressing

3 tbsp tamari
2 tbsp toasted sesame oil
1 tbsp rice vinegar
1 tbsp honey
1 tbsp fresh ginger, finely grated
2 cloves garlic, finely grated
Chef's tip
Swap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat.
1 tsp sriracha (optional)
Can be omitted
sriracha

For the bowls

1 ½ cups shelled edamame, thawed if frozen
1 ½ cups purple cabbage, thinly shredded
2 medium carrots, peeled and julienned or grated
2 ripe avocados, pitted and sliced
2 tbsp sesame seeds, dry-roasted
3 green onions (green tops only), thinly sliced (optional)
Ingredient note
Scallions appears here only as an optional add-on, and the recipe uses just about 3/4 of a scallion per serving, which is likely fine for most people with GERD. If you prefer to always avoid scallions, please tap it and change its rating to Red.

Instructions

1
Preheat the oven to 425°F (220°C). Combine the sweet potato, red bell pepper, and zucchini on a large rimmed baking sheet. Drizzle with the avocado oil, sprinkle with 1/4 tsp salt and the black pepper, and toss to coat evenly, then spread into a single layer.
2
Roast the vegetables for 25–30 minutes, flipping once halfway through, until the sweet potato is tender when pierced with a fork and the edges of the vegetables are lightly caramelized.

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