DIY Sweetgreen Bar

Low-fodmap, gluten-free, vegan options

Ingredients

• 2 bag Spinach
• 1 bag arugula
• 1/2 bag kale
• Kalamata olives
• 3 beefsteak tomatoes, chopped
• 5 ripe avocados
• 1 log goat cheese
• 1 bag parmesan cheese
• 1.5 cups quinoa, cooked according to package
• 2lb strawberries, chopped
• 1 package of mini cucumbers, chopped
• 1 pack beets, chopped
• 2, 20-oz package of chopped sweet potatoes, roasted
• Sliced almonds, toasted
• 1 lb pre-chopped carrots
• 4 packs tofu, chopped into bite sized pieces and fried until golden brown
• 1 package halloumi cheese
• Balsamic vinegar
• Olive oil
• 1 loaf hearty bread
• 1 loaf gluten-free bread

Italian Salad Dressing

• 1.5 cup olive oil
• 7 tbsp red wine vinegar
• 4 tsp garlic infused oil
• 1 tsp black pepper
• 1 tsp salt
• 1.5 tsp dried oregano
• 1 tsp dried basil
• 1 tsp white sugar

Instructions

1. Press the tofu if not pre-pressed.
2. Preheat the oven to 400.
3. 1 person: start chopping tomatoes, strawberries, cucumber, beets, carrots.
4. Mix together the Italian dressing.
5. Rinse quinoa, add salt and low-fodmap veggie broth, and cook according to package.
6. Chop the tofu into bite sized pieces and fry until golden brown. Repeat with the halloumi.
7. Roast the sweet potatoes with oil, 1 tbsp cumin, 1 tbsp paprika, and 1 tsp ancho chili powder.
8. Wash and drain leafy greens.
9. After the sweet potatoes are done, toast the almonds.
10. Slice the gluten-free bread and drizzle liberally with garlic olive oil (I brush it on so the whole piece of bread is coated, which will make it deliciously crispy!). Repeat with the glutenous bread on a different pan.
11. Broil the bread for 2-4 minutes until it starts to brown. Watch this closely! Once bread starts to brown, there is a chain reaction that causes it to burn very, very quickly.
12. Put the rest of the ingredients on the table.