Low FODMAP BBQ Tempeh Bowls
Serves 3-4
Ingredients:
2 medium sweet potatoes, diced
1 Tbsp garlic infused olive oil
Salt & pepper, to taste
8 oz tempeh, sliced
2 c kale
2 c cooked brown rice
1 c slaw (below)
Cabbage Carrot Slaw:
1/2 c sliced cabbage
1/2 c shredded carrots
1/4 c apple cider vinegar
1 lime, juiced
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Directions:
Preheat oven to 375 F. Make slaw, then refrigerate until ready to serve. Toss sweet potatoes in olive oil, salt, and pepper, then spread on a baking sheet. Roast for 20-25 minutes.
Heat a skillet over medium heat, then add the tempeh and bbq sauce. Mix well, then cook on low for 10-15 minutes, stirring often.
Heat a separate skillet over medium heat, add kale, then saute until soft.
To assemble, add brown rice, bbq tempeh, sweet potatoes, and kale to a bowl. For an added crunch, you can top with your favorite seeds, like hemp hearts or sunflower seeds!