Low FODMAP Baja Tempeh Taco Salad

Name: Low FODMAP Baja Tempeh Taco Salad
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: American, Mexican
Ingredients: 7- ounces (200 g) plain tempeh; 1 tablespoon Garlic-Infused Oil, (preferably made with avocado oil); 2 teaspoon lime juice; 1 teaspoon ground cumin; 1 teaspoon low-sodium gluten-free soy sauce; 1 teaspoon maple syrup; 1 teaspoon oregano; 1 teaspoon smoked paprika; 1/2 teaspoon red pepper flakes; 1/4 teaspoon cayenne pepper; 1/4 teaspoon salt; 2 cups (75 g) arugula; ½ cup (50 g) shredded carrot; ½ cup (50 g) shredded red cabbage; ½ cup (8 g) cilantro leaves; ½ cup (90 g) cooked brown rice, (warm or at room temperature); About 8 corn tortilla chips, (about 50 g); 2 tablespoon pepitas; 1 tablespoon nutritional yeast, (such as Bragg’s); Sliced jalapenos; 1 tablespoon Garlic-Infused Oil (preferably made with avocado oil); 1 tablespoon lime juice; Salt; Freshly ground black pepper

Instructions

Prep:30minCook:20min

Our plant-based Low FODMAP Baja Tempeh Taco Salad features spicy, seasoned tempeh as the star of the show, but it doesn’t stop there! In addition to cumin, cayenne, smoked paprika and oregano tempered with maple syrup and soy sauce we have a fresh crunchy salad with arugula, cilantro, cabbage and pepitas. More texture and flavor from nutritional yeast and tortilla chips top everything off with a garlicky lime dressing.

Updated at: Mon, 09 Dec 2024 07:05:16 GMT