Low FODMAP Taco Bowl (Gluten-free, lactose-free, vegetarian)

I am a huge fan of everything in a bowl. Last week, I made a low FODMAP taco bowl for the first time and I loved it. I really loved it! So much that I ate it two more times that week. The bowls are so easy to make, it tastes amazing and it is healthy. I choose to make my taco bowl with rice but you can also serve it with lettuce or with natural nacho chips (that really makes it a taco bowl).

I have been eating vegetarian a lot more lately and therefore I made a vegetarian taco bowl. If you prefer having the taco bowl with meat, you can add chicken or minced beef. Prefer a vegan taco bowl? Leave out the cream and the cheese or replace with vegan cheese.

What do you need (for 2 portions)

  • 120-160 g white rice (depending on how much you eat)
  • 80 g black olives
  • 80 g sweet corn
  • 1 red bell pepper
  • 1/4 avocado (a portion of 1/8 avocado is low FODMAP. If you tolerate a larger amount of avocado, you can use more)
  • 2 tbsp lactose-free cream cheese (I used this to replace sour cream, as we don’t have lactose-free sour cream in the Netherlands. If you tolerate lactose, you can use regular sour cream instead)
  • Grated cheese
  • Paprika powder, cumin, cayenne pepper
  • Pepper and salt
  • Fresh cilantro

For the tomato salsa

  • 2 tomatoes
  • A splash of lemon juice
  • Fresh cilantro
  • Pepper and salt
  • Optional: a small red pepper (if you don’t like spicy, leave this out)

How to make the low FODMAP Taco Bowl

  1. Boil the rice according to the instructions on the package.
  2. Cut the tomatoes into small pieces and put them into a bowl. Season with pepper, salt, cilantro and lemon juice.
  3. Cut the bell pepper into pieces and the olives into rings. I like to eat my vegetables warm, so I fried the bell pepper, olives and corn in a pan shortly. You can also eat them raw if you prefer.
  4. Add some oil in a pan and add the bell pepper, olives and corn. Season with paprika powder, cumin and cayenne pepper.
  5. Divide the rice over two bowls. Put the vegetables on top.
  6. Divide the tomato salsa over the bowls. Cut the avocado into slices and divide those over the bowls too.
  7. Finish the taco bowl with a tablespoon of cream cheese, grated cheese and fresh cilantro.

Enjoy! 

Will you let me know if you make my recipe for low FODMAP taco bowl? I would love it if you would share your creations with me using the hashtag #karlijnskitchen on Instagram or by tagging me at @karlijnskitchen

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low fodmap taco bowl - karlijnskitchen.com

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low fodmap taco bowl - karlijnskitchen.com

Low FODMAP Taco Bowl (Gluten-free, lactose-free, vegetarian)


  • Author: Karlijn
  • Total Time: 20 mins
  • Servings: 2 1x

Description

I am a huge fan of everything in a bowl! This low FODMAP taco bowl is perfect comfort food. Low FODMAP, gluten-free, lactose-free and vegetarian!


Ingredients

Scale
  • 120160 g white rice (depending on how much you eat)
  • 80 g black olives
  • 80 g sweet corn
  • 1 red bell pepper
  • 1/4 avocado (a portion of 1/8 avocado is low FODMAP. If you tolerate a larger amount of avocado, you can use more)
  • 2 tbsp lactose-free cream cheese (I used this to replace sour cream, as we don’t have lactose-free sour cream in the Netherlands. If you tolerate lactose, you can use regular sour cream instead)
  • Grated cheese
  • Paprika powder, cumin, cayenne pepper
  • Pepper and salt
  • Fresh cilantro

For the tomato salsa

  • 2 tomatoes
  • A splash of lemon juice
  • Fresh cilantro
  • Pepper and salt
  • Optional: a small red pepper (if you don’t like spicy, leave this out)

Instructions

  1. Boil the rice according to the instructions on the package.
  2. Cut the tomatoes into small pieces and put them into a bowl. Season with pepper, salt, cilantro and lemon juice.
  3. Cut the bell pepper into pieces and the olives into rings. I like to eat my vegetables warm, so I fried the bell pepper, olives and corn in a pan shortly. You can also eat them raw if you prefer.
  4. Add some oil in a pan and add the bell pepper, olives and corn. Season with paprika powder, cumin and cayenne pepper.
  5. Divide the rice over two bowls. Put the vegetables on top.
  6. Divide the tomato salsa over the bowls. Cut the avocado into slices and divide those over the bowls too.
  7. Finish the taco bowl with a tablespoon of cream cheese, grated cheese and fresh cilantro.
  • Prep Time: 20 mins

 

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