IBS-Friendly Roasted Vegetable Salad
Last updated: March 2022
Lately I have been shopping a lot more in the produce section of my supermarket simply because I get to buy ingredients pre-chopped and ready to cook when I get home. Having ingredients ready to cook works great for my IBS because it cuts down the time and effort needed to prepare a meal while suffering from pain. Also, I have been trying out different recipes that contain little to no meat, and therefore I have created my version of a roasted vegetable salad that is light on my stomach and is actually enjoyable to eat. This recipe would be a great healthy and IBS-friendly addition to any feast. It brings beautiful color to your plate and it will aid in digestion for those that suffer from constipation. It is truly delicious and hearty, so please give it a try and let us know what you think! Thanks!
Ingredients for IBS-friendly roasted vegetable salad
- 1 eggplant, cut into 1-inch cubes
- 2 zucchinis (1 green, 1 yellow), cut into thick slices (about an 1-inch)
- ½ red bell pepper, cut into slices
- ½ yellow bell pepper, cut into slices
- ½ green bell pepper, cut into slices
- 1 big sweet potato, cut into ½ inch cubes
- 2 cups of butternut squash cut into ¾-inch cubes
- Extra virgin olive oil (or garlic-infused olive oil if you can tolerate it)
- 2 cups baby spinach leaves
- 1 cup baby kale
- 2 tbsps. roasted pumpkin seeds
- Salt and pepper to taste
- 2 tsps balsamic vinegar
- 3 tbsps garlic-infused olive oil
Directions for IBS-friendly roasted vegetable salad
- Preheat oven to 400 degrees Fahrenheit.
- On a baking sheet lined with parchment paper, place vegetables (except spinach and kale) and drizzle with olive oil and toss until well coated. Then place the vegetables in the oven and roast for about 24 minutes. Turn the vegetables from time to time to ensure all sides get brown. (Note: Sweet potato and butternut squash will have to cook about another 25 minutes longer than the other vegetables for caramelization and tenderness).
- Once the vegetables are done, take them out of the oven and set aside to let cool to room temperature. Then cover and place in the refrigerator for about 20-25 minutes.
- While the vegetables are cooling down, make the dressing by combining balsamic vinegar and olive in a small jar with a lid and shake well. (Note: You can also do this in a small bowl by mixing with a fork)
- Once the vegetables are cooled, combine with the spinach and kale in a large bowl. Add the dressing, salt and pepper to taste, and toss well.
- Garnish with the roasted pumpkin seeds.
- Serve and enjoy!
- calories: 156
- carbohydrates: 36mg
- fiber: 7.3g
- potassium: 941mg
- protein: 3.9g
- saturated fat: 0.9g
- sodium: 36mg
- total fat: 6.2g
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