Looking for an easy dinner idea? Check out this sheet pan low FODMAP fajita salad!
Running season is almost here!!! While I hate the idea of “eating for fuel,” high-tailing it around town for hours on end does mean I need to be a little more conscious about what I'm putting in my body.
I don't know about you, but adding another activity to my schedule doesn't leave a ton of extra time for creating meals that support my body. So I'm a huge fan of anything I can make without a ton of fuss!
This easy fajita salad has been a godsend! I normally just use whatever odds and ends I have laying around in my fridge from other meals, so I've found this recipe to be very budget-friendly.
Plus, I've gotten in the habit of chopping all my bits and bobs when I'm prepping them for their first meal, which cuts down on a ton of prep time! I just throw them on a pan and sprinkle them with a little seasoning and voila!
So if you're looking for a healthy dinner that packs a ton of flavour without a ton of effort, this simple low FODMAP fajita salad bowl will be your bff in no time!
Keep it FODMAP friendly
Looking for a healthy dinner idea? This low FODMAP fajita salad bowl will be a weeknight favourite in no time! Check out the notes below for tips on keeping this recipe FODMAP friendly!
First up, leeks. According to Monash University, the green part of a leek is low FODMAP in servings of 2/3 cups (54 g) per serving. Servings of 1 cup (75 g) are high in the FODMAP mannitol.
We'll be using 1/2 a cup of leeks, which works out to 10 g per serving. This is well within Monash's recommended range.
Next up, sweet potatoes. According to the Monash app, sweet potatoes are low FODMAP in servings of 1/2 a cup (75 g) per sitting. Servings of 2/3 cups (100 g) or more are also high in the FODMAP mannitol.
We'll be using 1 sweet potato, which works out to 28 g per serving. That's well within Monash's recommended range.
We'll also be using broccoli. Monash has determined that broccoli heads (excluding the stalks) are low FODMAP in servings of 3/4 cups (75 g). Servings of 240 g or more are high in the FODMAP fructose.
Our recipe calls for 1 cup of broccoli heads. That works out to 25 g per serving, which is well within Monash's recommended range.
Next up, baby spinach. According to the Monash app, baby spinach is low FODMAP in servings of 1.5 cups (75 g) per sitting. Servings of 150 g are high in the FODMAP fructan.
We'll be using 4 cups of spinach, which works out to 25 g per serving. This is well within Monash's recommended range.
Heads up! If greens don't work for your body, feel free to swap it out for a grain like brown rice or quinoa.
Last but not least, avocado. According to Monash, avocado is low FODMAP in servings of 1/8 of an avocado (30 g) per sitting. To keep your fajita bowl low FODMAP, measure out your serving and split the rest between the other bowls.
The remaining ingredients won't add anything notable to your FODMAP load.
You are what you eat! Check out the notes below to see how many servings of each FODMAP group are in 1 serving of this recipe.
Fructose = 0.3
Lactose = 0
Fructan = 0.3
GOS = 0
Polyol = 0.6
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Add a fresh pop of flavour to your weeknight routine with this easy low FODMAP fajita salad!
- 450g flank steak (3/4″ thick)
- 5 tsp low FODMAP steak spice
- 1 tsp chilli powder
- 1 tsp ground cumin
- 1 tsp canola oil
- 1 red bell pepper, chopped
- 1/2 cup leeks, roughly chopped
- 1 sweet potato, chopped into bite-sized pieces
- 1 cup broccoli – heads only, chopped
- 4 cups baby spinach
- 1/2 avocado, thinly sliced
- 1/4 cup feta cheese, crumbled
- Move your oven racks to the center and top positions in your oven. Preheat your oven to 450℉ and line a baking sheet with parchment paper.
- Combine the steak spice, chilli powder, and cumin in a small bowl. Divide the spices in half. Sprinkle one half on your steak and set it aside.
- Place your vegetables in an even layer on the prepared baking sheet. Drizzle them with oil and sprinkle them with the remaining spices. Bake the vegetables on the center rack for 30 minutes (shaking the tray 2-3 times to prevent sticking).
- Once the vegetables are cooked, preheat your broiler for 5-10 minutes.
- Line a second tray with parchment paper. Place your prepared steak on the tray and broil on the top rack, flipping once, until the steak is medium-rare (about 6-8 minutes).
- Transfer the steak to a cutting board and let it rest for 10 minutes.
- Divide the spinach, roasted vegetables, and sliced avocado, and feta between each plate. Once your steak has rested, thinly slice the steak against the grain and top each of your salads. Serve warm.
Recommended low FODMAP serving – 1 fajita bowl per serving
To keep your serving low FODMAP, stick to 1/8 of an avocado per sitting
- Prep Time: 10
- Cook Time: 45
- Category: Lunch, Dinner
- Method: broiler
- Serving Size: 1/4 recipe
- Calories: 279
- Sugar: 5 g
- Sodium: 614 g
- Fat: 13 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 69 mg
Keywords: low FODMAP steak fajita bowl, fajita bowl,
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