Burrito Bowls

Mexican night can be difficult with no seasoning, no taco sauce, no salsa, no onions….these are a few ideas for making burrito bowls low FODMAP and GF

I use the cilantro lime rice (see recipe below) as my base and top with any/all of the following:

• Crockpot pulled chicken and salsa - cover boneless chicken thighs with basic salsa (see recipe below) and cook on low until it easily shreds
• Crockpot pulled Mexican chicken – cover boneless chicken thighs with chicken broth, add low FODMAP taco seasoning (FODY brand or make your own) and cook until it easily shreds
• Ground beef, cooked with either of the above options
• Shredded lettuce
• Fresh cilantro leaves
• Low FODMAP salsa
• Chopped fresh tomatoes
• Chopped green onions (green part only)
• Chives
• Lime zest/juice
• Shredded cheese if not dairy free (cheddar, colby, monterey jack and feta are all good low FODMAP choices)
• Lactose free sour cream (I like Green Valley brand)
• Low FODMAP taco sauce (FODY brand)
• Corn chips (GF)

Cilantro Lime Rice – cook arborio rice according to package instructions with garlic infused olive oil and broth in place of butter and water, add dried cilantro.  Before serving, squeeze in fresh lime juice and add chopped fresh cilantro.

Basic Low FODMAP Salsa:

25 oz of crushed organic tomatoes

4 tablespoons of fresh chopped parsley

4 tablespoons of fresh chopped cilantro

4 tablespoons of fresh chopped chives

4 tablespoons of chopped green onion (green tops only)

1 tablespoon of garlic infused olive oil (certified low FODMAP if necessary)

Squeeze of fresh lime juice

Sea salt to taste (watch quantity if the tomatoes have salt)

Low FODMAP Seasoning:

2 parts chipotle chili pepper (or more if you like it hotter)

2 parts ground cumin

2 parts paprika

2 parts oregano

Cheers and God Bless!