Low FODMAP Burrito Bowl with Chickpeas
Ingredients for Low FODMAP Burrito Bowl
- 1 cup rice
- 2 cups water
- 15 oz can chickpeas
- 2 tsp Fody Low FODMAP Taco Seasoning
- 1/4 cup water
- 4 cups loosely packed kale
- ¼ cup lime juice
- 1 Tbsp extra virgin olive oil
- ½ jalapeno, seeded and finely chopped
- ½ tsp cumin
- ¼ tsp sea salt
- ½ avocado
- Juice of 2 limes
- ½ cup sliced cherry tomatoes
- Chopped chives
Directions for Low FODMAP Burrito Bowl
Switch up your usual burritos and Low FODMAP foods with this chickpea Low FODMAP burrito bowl! Chickpeas are seasoned with Fody Low FODMAP Taco Seasoning and paired with lime marinated kale salad, fresh tomatoes, and nutty brown rice for a satisfying and simple Low FODMAP meal.
Cook rice according to package directions.
Add chickpeas, Fody Low FODMAP Taco Seasoning and 1/4 cup water to medium sauce pan, cover and bring to a boil. Reduce heat and simmer on low for 5 minutes, then lift lid off pan and use back of fork to gently smash chickpeas.
Dump the rinsed, dried and chopped kale into a large bowl. Whisk together the lime juice, olive oil, jalapeno, cumin, and sea salt. Pour the lime dressing over the kale and toss to coat. Combine the avocado and the limes in a food processor and blend until smooth.
Place ½ cup of rice, ¼ cup of chickpeas, 1 cup of kale salad in a bowl and top with 1-2 Tbsp of the avocado cream, cherry tomatoes, and chives. Serve and enjoy your Low FODMAP burrito bowl!
*Chickpeas are Low FODMAP foods in a ¼ cup serving size according to the Monash University App.
About the Chef
Tara Deal Rochford
Tara is a healthy living blogger, Registered Dietitian Nutritionist, certified personal trainer and group fitness instructor.trebleinthekitchen.com
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