Cuddle on up with me for this vegan food dubai recipe.

I cannot even begin to describe how muchlove an excellent Buddha Bowl of sorts. And it’s actually sort of strange because I was the child who wanted everything separated out. I’d pick apart food and eat ingredients one at a time. 

Pizza? Yes, first the cheese and other toppings. Then the sauce. And finally the dough.

My dad could pile food on top of food on top of more food and eat it all meshed together. Honestly? I thought I might vomit every time I looked at it.

But today? Today I love a great mash-up. 

Prime example are Buddha Bowls. 

Root Vegetable Vegan Buddha Bowl #buddhabowl #buddhabowls #veganrecipes veggies

In case you’ve never tried my Light ‘n Fresh Low-FODMAP Buddha Bowl, check it out.

But for today I want to share my recipe for a Root Vegetable Vegan Buddha Bowl.

Root Vegetable Vegan Buddha Bowl

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Root Vegetable Vegan Buddha Bowl recipe #veganrecipe #buddhabowl #fallvegetables fall #guthealth

Now listen, first things first. There will absolutely be people who complain about this recipe for some reason or another. While I think it’s a rock-solid recipe, I do understand that substitutions might need to be made.

In that case, see the end of this post for some simple swap ideas.

For the other 98.5% of you here are the goods…..

Root Vegetable Vegan Buddha Bowl #buddhabowl #buddhabowls #veganrecipes microbiome recipe

Root Vegetable Vegan Buddha Bowl Recipe

Root Vegetable Vegan Buddha Bowl
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
A fall-inspired root vegetable Vegan Buddha Bowl.
  • 1 small sweet potato, cut in half then into thin strips lengthwise
  • 2 whole beets, cubed
  • 3 large carrots, cut into thirds then into thin strips lengthwise
  • 1 medium purple onion, sliced
  • 1 cup Organic Basmati White Rice
  • avocado, as desired
  • salt, to taste
  • pepper, to taste
Maple Garlic Dressing
  • ½ cup Garlic Infused Olive Oil
  • 1 Tablespoon maple syrup
  • 3 Tablespoons apple cider vinegar
  • ½ Tablespoon fresh thyme, chopped
  • salt, to taste
  1. Preheat oven to 350 degrees.
  2. Prep all vegetables (sweet potato, beets, carrots, onion), and place on a large baking pan.
  3. Brush vegetables with a liberal amount of the garlic-infused olive oil.
  4. Bake for 45 minutes.
  5. Meanwhile, prepare rice according to package, and slice your avocado into thin slices.
  6. Make the Maple Garlic Dressing by placing all ingredients in a glass jar or salad dressing shaker, and shake or whisk until completely blended together.
  7. Once the vegetables are done roasting, remove them from the oven, and begin building your bowl.
  8. Add the rice, roasted vegetables, and avocado to a bowl, then drizzle Maple Garlic Dressing liberally over the top.
  9. Sprinkle with salt and pepper to taste.

If, for one reason or another you cannot enjoy this Root Vegetable Vegan Buddha Bowl as-is, this next part is for you.

All vegetable ingredients contained within the recipe are robust and helpful for a strong microbiome, so this bowl is definitely goals (if you’re not quite there yet).

Root Vegetable Vegan Buddha Bowl #buddhabowl #buddhabowls #veganrecipes vegetarian

Here are some notes you might need for the present:

  • Wondering why sweet potatoes always make your stomach grumpy? You might find answers HERE.
  • If you cannot do high-FODMAP foods, the beets could pose problems. Only two thin slices of beets are low-FODMAP. After that, at just 1/6 of a large beet, they become moderate-FODMAP due to the Oligos-GOS and Fructans.
  • Same with the onion. 3/4 onion is high-FODMAP due to the Fructans.
  • But OMG! White rice? Yes, white rice. I understand that grains, especially white rice, might be the furthest thing from conventional “health.” However, white rice is actually very easy to digest. It’s low-FODMAP, and many people do just fine with it. If you want to read more of my thoughts on this, check out White Rice vs. Brown Rice. Now, if you are skipping grains altogether, then just don’t use the rice. Your bowl will still be plump and full.
  • Avocado is also high-FODMAP, but it’s such an incredible healthy fat. Around our house, we call it “brain food” because it is. 
  • You’ll be thrilled to know that the dressing is low-FODMAP and almost everyone can have it. And yes, even though garlic is infused into the olive oil, it’s still low-FODMAP. When I was healing SIBO, this was one of my tricks for still getting that garlic flavor without eating whole slices of garlic. You’ll find the oil HERE.

Root Vegetable Vegan Buddha Bowl #guthealth #rootvegetables #buddhabowl #veganrecipes

Thus, for the things above you cannot do, just remove them and add more of the others. If you find yourself thinking, “Nope. Can’t do any of that,” then this is likely not the recipe for you.

Again, though, this bowl is great for building a robust microbiome for the long haul.

Root Vegetable Vegan Buddha Bowl #buddhabowl #buddhabowls #veganrecipes #guthealth

If you liked this post, you might also enjoy:

    1. The Leaky Gut Meal Plan
    2. 39 Gut Health Fall Bucket List Ideas
    3. Can I Eat These Top 12 Fall Vegetables?


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