Fody’s Bloat-Free Veggie Burrito Bowl

low-fodmap-desserts-gingerbread-loaf 

Prep Time: 10 minutes

Cooking Time: 20 minutes

Makes 4 servings

Description of Fody’s Bloat-Free Veggie Burrito Bowl

This veggie burrito bowl is SO flavorful and delicious, and has been a go-to meal these days when I want something super yum, easy to prepare AND easy to digest! Fody’s Taco Seasoning packs amazing flavor without being overly spicy, and I used it in all the elements of this dish. And the Medium Salsa has been a house favorite for a long time. This vegetarian burrito bowl is so incredibly delicious and has me (and my gut) feeling amazing afterwards!

Fody’s Bloat-Free Veggie Burrito Bowl Ingredients:

  • 1 cup long-grain white rice
  • 2 tbsp plant-based butter, optional
  • 2 tsp Fody's Taco Seasoning, divided
  • 1 tbsp avocado oil
  • 1 bell pepper, de-seeded and sliced
  • ¼ tsp kosher salt
  • 1/8 tsp black pepper
  • 1/3 cup zucchini, diced
  • ½ avocado
  • Juice of ½ lime
  • 2 cups baby spinach, sliced
  • ¼ cup cherry tomatoes, halved
  • 4 servings blue corn tortilla chips
  • ½ cup Fody's Medium Salsa

        Directions for Fody’s Bloat-Free Veggie Burrito Bowl

        In a medium saucepan, add rice and 2 cups water. Bring to boil, covered, then lower heat to low and cook for 12 to 15 min until all water is absorbed. Remove lid, fluff rice with fork, and let sit for 5 min. Add the plant-based butter, ¾ tsp of the Taco Seasoning, and half of the lime juice. Stir carefully with fork to fully incorporate. 

        Meanwhile, preheat a skillet on medium heat. Add avocado oil and once hot, add bell pepper, kosher salt, and pepper. Stir and cook 4 to 6 min until browning a little, stirring halfway. Add zucchini, stir, and cook 3 to 4 min until zucchini is fork tender. During last 2 min of cooking, stir in 1 tsp Taco Seasoning. While vegetables are cooking, mash avocado on a plate. Stir in remaining lime juice, a pinch of salt and pepper, and remaining ¼ tsp Taco Seasoning.

        To serve your veggie burrito bowls, divide baby spinach, cherry tomatoes, blue corn tortilla chips, rice, vegetables, & avocado between 4 bowls. Top w/ salsa. 

        About the Chef

        low-fodmap-food-blogger-dede-wilson

        Janet Gronnow

        Janet Gronnow is the recipe creator and food photographer behind the popular blog Munch Meals by Janet and the @janetsmunchmeals Instagram account. Janet shares approachable, delicious meals for foodies and families, focusing on simple ingredients and preparations that pack big flavor.

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