Vegetable Quinoa Taco Bowl

2 tbsp garlic-infused olive oil, or regular Extra Virgin Olive Oil

6 scallions, green tops only, chopped

2 red bell peppers, chopped (green or yellow work too)

2 cups zucchini, chopped

3 carrots, peeled and chopped

2 tbsp ground cumin

2 tsp chili powder

1 (28 oz.) can crushed tomatoes, low or no sodium

3 cups vegetable broth, low or no sodium, low- FODMAP if needed

1 (14.5 oz.) can black beans, rinsed and drained**The serving size of beans is considered low-FODMAP

salt, to taste

1 lime, cut in wedges

¼ cup fresh cilantro, chopped

½ avocado, diced**The serving size of avocado is considered low-FODMAP

1 cup cooked quinoa, buy frozen if available

Prep

Chop scallions, peppers, zucchini, and carrots.

Drain black beans.

Chop cilantro and dice avocado.

If quinoa is not cooked, you can prepare 1/2 cup dry according to instructions.

Make

Heat oil in pot and sauté scallions until fragrant. Add peppers, zucchini, carrots, cumin and chili powder to pot and continue to sauté over low heat until vegetables have softened, about 5 minutes.

Add tomatoes and broth. Bring to a boil, then reduce heat and simmer for approximately 20-30 minutes.

Stir in beans and quinoa. Season with salt. Remove from heat and cover until ready to serve.

Ladle soup into bowls and garnish with lime juice, cilantro, avocado, and extra scallion greens.

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Vegetable Quinoa Taco Bowl