Description
A recipe for a delicious vegetarian quinoa bowl with kale, halloumi cheese, sweet potato and zucchini with a tahini dressing. Gluten free and low FODMAP.
Ingredients
Scale
- 150 g quinoa
- 150 g zucchini
- A medium-sized sweet potato
- 100 g halloumi cheese
- 3–4 large handfuls of kale
- Oregano
- Lemon juice
- Cayenne pepper
- Salt and pepper
For the dressing
- 40 g (2 large tablespoons) tahini paste
- 2 tbsp cold water
- Lemon juice
- A splash of maple syrup
- A pinch of salt
Instructions
- Pre-heat the oven to 180 degrees Celsius.
- Peel the sweet potato, cut it into slices and cut the slices in half.
- Cut the zucchini in the length in half and cut the halves into slices of about 1.5 centimeters thick.
- Put the zucchini in an oven dish. Sprinkle some olive oil over the zucchini (I use a baking spray) and season with some salt, pepper and oregano. Put the zucchini and the sweet potato in the oven for 30 minutes.
- Prepare the quinoa according to the instructions on the package. Add half a stock cube for some extra flavor.
- Make the dressing by mixing all the ingredients together in a bowl. Taste and add extra sour (lemon juice), sweet (maple syrup) or salt to taste.
- Heat some oil or baking spray in a large pan. Fry the kale for about five minutes and add some cayenne pepper and lemon juice.
- Cut the halloumi into slices and bake it in a pan with some olive oil on high heat until a crust forms on both sides.
- Divide the quinoa, the vegetables and the halloumi over the bowls and top of with the dressing.
Notes
Limit the amount of sweet potato to 70 grams per portion.
Halloumi is low FODMAP up to 50 grams per portion
Tahini is low FODMAP up to 20 grams per portion
- Prep Time: 40 mins