‘Tis the season for all things root vegetables. These delicious and filling root vegetables are those that grow under the ground. It makes for a great way to get a healthy portion of vegetables and protein in with one FODMAP dish meal. My whole family including my toddler and baby really enjoy this hash too! Remember, it’s all about portions on the FODMAP diet. Make sure to stick to the recommended serving size by following the Monash University App.
Here are some of my favorite root veggies:
- Sweet potatoes are super nutritious and have so many health benefits like rich in fiber, vitamin C, and vitamin A.
- Ginger is one of my favorite root vegetables even though I think of it as more of a spice. It has a ton of antioxidants and helps with nausea. I love to add it to my tea, soups and stir fries.
- Turmeric is another wonderful vegetable (that I consider more of a spice as well). It’s good at staining fingers but also contains curcumin which has been shown to prevent blood clot formation, lower cholesterol and reduce inflammation.
- Carrots are such an easy vegetable to eat raw or cooked. It is one of the most nutritious vegetables as it has vitamins A, K as well as beta-carotene.
- Potatoes are also filled with fiber, vitamin c, vitamin B6 plus much more. It’s one of those foods I go to when my stomach feels unsettled.
One of my favorites ways to make one FODMAP dish meal to have for multiple meals is simply roasting a ton of vegetables at once. It’s a quick way to get multiple portions of veggies made in advance which is one of my favorite things!Print
A warm and comforting one FODMAP dish meal packed with a great source of protein and vegetables.
- 1 lb ground turkey
- 2 tbsp coconut oil or EVOO
- 2 cups butternut squash, diced
- 2 cups spinach
- 1 tsp ground turmeric
- ½ tsp kosher salt
- Pinch of ground cinnamon
- 1 tsp apple cider vinegar
- 1/3 cup raisins (optional)
- Heat a skillet with oil and brown ground turkey until cooked completely through on medium heat. Remove ground turkey and set aside in a large bowl.
- Cook the squash for about 5 minutes before adding the spinach and cook for an additional 10 minutes until squash is soft. Add the turmeric, sea salt, cinnamon and apple cider vinegar and stir to combine.
- Remove from heat and add in the raisins.
Serve as is or on top of rice or quinoa!