Mexican Carrot and Pepper 

This is a great dish eaten hot or cold. It can be a warm hearty dish or a cool summer side. A fab accompaniment to a bbq! And super healthy! 

As I am currently on a low fodmap eating plan the last two months and I am finding it terrific I minimised the beans (kidney and chickpea) and maximised the red pepper and carrot and also added some sweet potato making this dish a great source of Vitamin C and as an anti inflammatory. I didn’t add garlic or onion and yet it’s still tasty.


Sauté 1 carrot chopped finely into cubes 

1 red pepper chopped finely into cubes 

1 sweet potato chopped finely into cubes 

2 chopped tomatoes and add some purée too along with a large table spoon of date syrup 

Add 1 cup of chick pea and kidney bean Mox 

And toss in the pan – let it cook for about 5 minutes. Then add ground cumin, cayenne pepper and turmeric. 

Chopped avocado to add at the end once it’s dishes up as it will cool down the spice! 



3 Comments Add yours

  1. looks super delicious!!! I like that you think about what you eat because of the properties of the food 😀


    1. lindacooganb says:

      😊 oh I always do my personal trainer drilled it into me a few years back and it’s just the way I role now 😁

      Liked by 1 person

  2. Katie Asken says:

    This looks great too! And so simple xx


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