Taco-Spiced Sautéed Veggies FTW ft. Fody Foods

Taco-Spiced Sautéed Veggies FTW ft. Fody Foods

Serious question: what’s better than an overflowing bowl of freshly sautéed taco-spiced veggies?! RIGHT???? They legit taste like tacos. Not even kidding!

I used Fody Foods taco spice blend, made with only clean ingredients, garlic + onion free (so it’s great for those who deal with IBS or other gut health/digestive issues), gut-friendly, low FODMAP + certified gluten-free!

It also makes life so easy because you don’t need to add much else to your recipes, not even salt! And to make this recipe even MORE anti-inflammatory, I threw on some apple cider + coconut vinegar, both of which help maintain healthy pH levels, reduce bloating + inflammation + provide tons of beneficial enzymes.

I think you all know that roasted veggies are a staple for me. I use them in bowls, pasta dishes, salads, sandwiches or wraps * even munch on them as is!

INGREDIENTS:

  • 1 large pack mushrooms
  • 6 bell peppers
  • 1/2 large eggplant
  • 1 large zucchini
  • 1.5 tbsp. Fody Foods taco seasoning
  • 1/4 cup apple cider vinegar
  • 1/4 cup coconut vinegar
  • FOR GARNISH: Dried chives + fresh lemon juice

TO MAKE:

  • Add the veggies to a large skillet + season with all the ingredients (except garnish). Toss to coat.

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  • Heat over medium-high heat + sauté stirring every now + then for about 7-8 minutes, until veggies are cooked through but still kinda crispy!

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  • Remove from the heat, let cool slightly, drizzle lemon + chives & enjoy!

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