Fructose Free Roasted Vegetable Bowl
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Learn more →Ingredients
4 servings
For the grains
- 1 cup farro or quinoa, rinsed
- 2 cups water broth or low-sodium vegetable broth
- ¼ tsp salt
For the roasted vegetables
- 1 medium sweet potato (about 12 oz), peeled and cut into ¾-inch cubes
- 1 medium red bell pepper, seeded and cut into 1-inch pieces
Ingredient noteRed and yellow bell peppers contain some excess fructose that a low fructose diet limits in larger servings; the small amount used here (about a third of a cup or less per serving) keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
- 1 medium zucchini, cut into ¾-inch half-moons
- 1 can (15 oz) chickpeas, drained and rinsed
- 3 tbsp olive oil, divided
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
For the lemon-tahini dressing
- 3 tbsp tahini
- 2 tbsp fresh lemon juice (from about 1 lemon)
- 1 tbsp olive oil
- 1 small garlic clove, finely grated
- 2–3 tbsp warm water
- ¼ tsp salt
For serving
- 2 cups baby spinach or arugula
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
- 1 tbsp sesame seeds (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or leave it unlined.
- 2
Combine the sweet potato cubes, bell pepper, zucchini, and chickpeas on the prepared baking sheet. Drizzle with 3 tbsp olive oil, then sprinkle with the cumin, smoked paprika, garlic powder, 1/2 tsp salt, and black pepper. Toss everything together until evenly coated, then spread into a single layer with the sweet potato pieces toward the edges of the pan, where the heat is most intense.
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