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

  1. Prepare your vegetables.
  2. 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.
  3. In a hot frying pan, add olive oil. Add crumbled tempeh and cook until golden brown – 3-5 minutes.
  4. Stir through the chilli powder, coriander, cumin and paprika, and walnuts, heating through. Remove from heat.
  5. 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.
  6. Serve.