This recipe was inspired by a bowl I had a museum. As a person with a Fodmap-restricted diet I get excited when I dine out and find an item on the menu that actually looks safe. Especially considering some dishes I have to remove an item or make a substitution, and instead I get to order the dish knowing I’m eating it as the cook intended. Fortunately it was easy to replicate the dressing and I chose to add chicken for protein.
The first time I made the dish it was a weeknight and I went with regular walnuts and it was good. On a weekend I had the time to make the spiced walnuts and it did elevate it a bit, but the dish is still great with regular walnuts.
I added flaxseeds for fiber because the Fodmap diet is not particularly high in fiber.
Low Fodmap Chicken & Carrot Bowl with Turmeric-Cider Vinaigrette
Ingredients
Method
- Preheat oven to 400℉.
- Slice thicker baby carrots into two pieces so they cook faster.
- Toss carrots with olive oil, salt and pepper and roast until center of carrots is easily pierced with a fork.
- Make dressing and set aside.
- Make quinoa according to directions.
- If using spiced walnuts, heat pan on stove to medium-low and pour maple syrup, spices and walnuts into pan and mix. Cook for a couple of minutes. Sprinkle brown sugar and mix and cook for a couple of minutes. Remove walnuts from pan to allow to cool and brown sugar to harden.
- Plate arugula, warmed chicken, roasted carrots, walnuts and flaxseeds and toss with vinaigrette.