Oral Allergy Syndrome Friendly Roasted Vegetable Quinoa Power Bowl

Total time55 min

Prep time20 min

Cook time35 min

4.7

(4)

Oral Allergy Syndrome Friendly Roasted Vegetable Quinoa Power Bowl

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Ingredients

4 servings

For the quinoa

1 cup quinoa, rinsed
2 cups water
¼ tsp salt

For the roasted vegetables

2 medium carrots, peeled and cut into ½-inch coins
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked carrot in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid carrot, tap it and change its rating to Red.
1 medium sweet potato, peeled and cut into ¾-inch cubes
1 medium beet, peeled and cut into ¾-inch cubes
1 medium parsnip, peeled and cut into ½-inch coins
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked parsnip in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid parsnip, tap it and change its rating to Red.
3 tbsp olive oil, divided
½ tsp salt
3 cups kale, stems removed and leaves roughly torn

For the dressing

2 tbsp apple cider vinegar
3 tbsp olive oil
1 tsp dried thyme
1 tsp dried oregano
½ tsp salt

For serving

2 tbsp fresh parsley, finely chopped (optional)
Can be omitted
fresh parsley
¼ cup fresh ricotta (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
2
Combine the carrots, sweet potato, beet, and parsnip in a large mixing bowl. Drizzle with 2 tbsp of the olive oil and sprinkle with 1/2 tsp salt, then toss until every piece is evenly coated. Spread in a single layer on the prepared baking sheet, keeping the beet pieces on one side to prevent them from staining the other vegetables.

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