Low FODMAP Orange Miso Roasted Vegetable & Le... | Low FODMAP

Name: Low FODMAP Orange Miso Roasted Vegetable & Le... | Low FODMAP
Total time: 45 min
Ingredients: 200g carrots, peeled and cut into 2cm chunks (Choose firm, fresh carrots for best roasting results); 100g zucchini, cut into 2cm chunks (Pat dry before roasting to ensure caramelization); 100g red bell pepper, cut into 2cm chunks (Red peppers are sweeter and lower FODMAP than green); 240g canned lentils, drained and rinsed (Canned lentils are low FODMAP at 1/2 cup (120g) per serving; this recipe serves 4); 3 tablespoons garlic-infused olive oil (Divided: 2 tbsp for roasting, 1 tbsp for dressing. Must be garlic-infused, not fresh garlic); 2 tablespoons white miso paste (CRITICAL: Check label carefully for added garlic or onion powder, which are high FODMAP); 60ml fresh orange juice (About 1 medium orange, freshly squeezed); 1 tablespoon rice vinegar (Adds acidity to balance the sweet orange and savory miso); 1 teaspoon fresh ginger, finely grated (Small amount is low FODMAP; use microplane for best results); 1 tablespoon maple syrup (Pure maple syrup is low FODMAP; balances the dressing); 60g baby spinach leaves (Added at the end to wilt slightly from residual heat); 2 tablespoons toasted sesame seeds (For garnish; toast in dry pan for enhanced flavor); 2 tablespoons sliced spring onion greens only (Use ONLY green tops, not white bulbs which are high FODMAP); Salt and black pepper to taste (Season vegetables before roasting and adjust dressing as needed)

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A vibrant Asian-inspired salad featuring caramelized roasted vegetables, tender lentils, and a tangy orange miso dressing that'll have you reaching for seconds.

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Ingredients

200g carrots, peeled and cut into 2cm chunks (Choose firm, fresh carrots for best roasting results)
100g zucchini, cut into 2cm chunks (Pat dry before roasting to ensure caramelization)
100g red bell pepper, cut into 2cm chunks (Red peppers are sweeter and lower FODMAP than green)
240g canned lentils, drained and rinsed (Canned lentils are low FODMAP at 1/2 cup (120g) per serving; this recipe serves 4)
3 tablespoons garlic-infused olive oil (Divided: 2 tbsp for roasting, 1 tbsp for dressing. Must be garlic-infused, not fresh garlic)
2 tablespoons white miso paste (CRITICAL: Check label carefully for added garlic or onion powder, which are high FODMAP)
60ml fresh orange juice (About 1 medium orange, freshly squeezed)
1 tablespoon rice vinegar (Adds acidity to balance the sweet orange and savory miso)
1 teaspoon fresh ginger, finely grated (Small amount is low FODMAP; use microplane for best results)
1 tablespoon maple syrup (Pure maple syrup is low FODMAP; balances the dressing)
60g baby spinach leaves (Added at the end to wilt slightly from residual heat)
2 tablespoons toasted sesame seeds (For garnish; toast in dry pan for enhanced flavor)
2 tablespoons sliced spring onion greens only (Use ONLY green tops, not white bulbs which are high FODMAP)
Salt and black pepper to taste (Season vegetables before roasting and adjust dressing as needed)