Low-FODMAP | Gluten-Free | Vegan
4 servings
Ingredients
- 1 tbsp olive oil
- 1 block tempeh, crumbled or cut into small cubes (depending on type of tempeh)
- 2 tsp chilli powder
- 1 tsp ground coriander
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- 1/4 cup walnuts, crumbled
- 6 cups leafy greens of your choice
- 2 cups tomatoes, diced
- 1 small cucumber, diced
- 1/2 avocado, diced
- 1/4 cup cheese of your choice (aged cheddar works well, or skip cheese altogether)
- Handful of corn-only gluten-free corn chips (Mission white corn is a good choice if you get stuck)
- 1 lime, juiced
- 2 tbsp olive oil
- 1 small jalapeno chilli, very finely diced
- A handful of fresh coriander, chopped
- Salt and pepper for dressing, to taste
Method
- Prepare your vegetables.
- Prepare your dressing – combine juice of one lime with the olive oil, salt and pepper in a jar with a lid and shake until combined. Taste test. Adjust ingredients as necessary.
- In a hot frying pan, add olive oil. Add crumbled tempeh and cook until golden brown – 3-5 minutes.
- Stir through the chilli powder, coriander, cumin and paprika, and walnuts, heating through. Remove from heat.
- Put the greens into a bowl, then top with the cucumber, avocado, and tomatoes. If using cheese, sprinkle cheese. Top with the tempeh, then drizzle the dressing over the top. Add crumbled nacho chips.
- Serve.