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

  • 1/2 c Fody Foods Maple BBQ Sauce*

  • 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

*Affiliate link: use code ERINFODY15 to save 15% on your first Fody Foods order.

Directions:

  1. 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.

  2. 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.

  3. Heat a separate skillet over medium heat, add kale, then saute until soft.

  4. 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!

Erin JudgeComment