Eosinophilic Esophagitis Friendly Roasted Root Vegetable Buddha Bowl
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Learn more →Ingredients
4 servings
For the rice
- 1 ½ cups long-grain white rice
- 3 cups water
- ½ tsp salt
For the roasted vegetables
- 1 large sweet potato (about 12 oz), peeled and cut into ¾-inch cubes
- 2 medium beets (about 8 oz total), peeled and cut into ¾-inch cubes
- 2 medium carrots, peeled and cut into ½-inch rounds
- 2 medium parsnips, peeled and cut into ½-inch rounds
- 3 tbsp olive oil, divided
- ¾ tsp salt
- ½ tsp dried thyme
- ½ tsp dried oregano
For the dressing
- 3 tbsp olive oil
- 1 ½ tbsp apple cider vinegar
- 1 tbsp fresh parsley, finely chopped
- 1 tsp fresh thyme leaves
- ¼ tsp salt
For the bowls
- 2 cups kale, stems removed and leaves torn into bite-sized pieces
For serving
- ¼ cup fresh parsley leaves, roughly torn (optional)
- 2 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
- 2
Place the sweet potato cubes on one half of the prepared baking sheet and the beet cubes on the other half (keeping them separate prevents the beets from staining everything). Scatter the carrots and parsnips across the sheet. Drizzle all the vegetables with 3 tbsp olive oil, sprinkle with 3/4 tsp salt, dried thyme, and dried oregano, then toss each section gently to coat.
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