New recipe for all my fellow GI sufferers: a sweet potato weekday bowl for acid reflux! Filled with heart-healthy roasted broccoli, quinoa, avocado, and delicious sweet potatoes, as well as the simplest cashew crema of them all.
Here’s how this one came to be:
One of the joys of being a woman in her mid-to-late 40s is that allll the food and drinks I used to enjoy just no longer work for me. It’s a fun game of trying to figure out what causes what ailment in my body. And by fun, I mean, I’d rather pull my (already rapidly thinning) hair out. This is how today’s sweet potato weekday bowl for acid reflux came to be.
This is not the most eye-opening bowl on earth, but it’s actually quite delicious and super simple to pull together. If you’re used to making cashew crema several times a week (just me???), then this one will be a much easier/less fussy version for you to try. It’s not as tangy as typical cashew crema, as it can’t be: if you’re suffering from acid reflux, GERD, indigestion, or just living this roller coaster life as a perimenopausal woman, you need less of the acids and spices, and more of the relief.
So I present to you one meal that’s been working for me: my sweet potato weekday bowl for acid reflux. I make these bowls in bulk on Sundays and enjoy them throughout the week as much as possible. Change up the ingredients as you wish based on what’s in season, but I encourage you to keep it simple: just go with 2-3 veggies tops. And no onions! No garlic! Let your body heal.
The first time I made this sweet potato weekday bowl for acid reflux was after a bout of desperation: I’d already given up all caffeine, decaf coffee, most herbal teas, carbonated beverages, alcohol, tomatoes, chocolate, onions, garlic… you name it. Still, I was suffering from acid reflux. I’m not overweight. I exercise daily and walk as much as I can after meals. I am stressed, but it’s March of 2026 and I live in North America. If you’re not stressed, you’re not paying attention. Also, work. Life. Taxes. It’s all stressful.
Since getting into a GI specialist takes about 3 months, I am taking matters into my own hands and trying one last effort here: removing all spicy foods (enter SOBBING emoji here) and all acids. I pretty much already cut out everything else, and I rarely eat anything processed, so no worries there. The hardest part for me will be giving up my favorite thing on earth, which is Indian food. Maybe it won’t end up being that bad…
So, this sweet potato weekday bowl for acid reflux is coming to you today from someone who has been suffering and is at her absolute wits end. It’s providing some relief for me, and I hope it will for you, too. If nothing else, it’s kinda annoying to have to figure out what to eat – and, more importantly, what not to eat – when you’re body is wreaking havoc on you. So this simple little meal helps. It’s very easy to pull together, you probably already have many of these ingredients, and they’re not too expensive (aside from the cashews, and they are absolutely worth it).
Please give them a try and report back if you can. I’d love to hear what’s working – and not working – for you. And please know that more low-acid meals will be coming to you in the near future, as both low acid and anti-inflammatory are pretty much all I’m focused on these days.
For now, I wish you relief!
Peace and Love,
Jen
P.S. – I just finished reading The Acid Watcher Diet. I recommend it if you’d like to learn more about acid reflux and how to help heal. He also mentions trying out some herbs and spices to help with giving up onions and garlic, which I’ll be trying soon. More to come!
On to the recipe: Sweet Potato Weekday Bowl for Acid Reflux
Sweet Potato Weekday Bowl for Acid Reflux
Ingredients
For the veggie bowls
- 3-4 heads broccoli
- 2 sweet potatoes large
- 1 cup quinoa
- 1 avocado
- 2 tablespoon olive oil divided
For the low-acid cashew crema
- 1 cup cashews
- 1 cup boiling water
- 1 teaspoon salt
Instructions
For the veggie bowls
- Heat your oven to 425 degrees, and prepare 2 medium sized baking sheets with parchment paper.
- Chop the broccoli into bite-size pieces (you can chop and eat the stems, too).
- Dice the sweet potatoes into 1/4-1/2" cubes.
- Place each veggie on its own baking pan, cover with 1 tablespoon EVOO each, and toss so the veggies are well-oiled. I typically add a bit more oil to the broccoli and a bit less to the sweet potatoes. Top with salt and pepper to taste.
- Place in the oven, and roast for 25 minutes, stirring once halfway through.
- Meanwhile, rinse and cook your quinoa according to package instructions. Set aside when done.
For the low-acid cashew crema
- In a high-powered blender, combine the cashews, water, and salt. Let sit for 20 minutes, then blend until creamy.
Assemble the bowls!
- Fill your bowls with quinoa, broccoli, sweet potatoes, 1/4 of the avocado, and toss with the cashew crema. Enjoy immediately.