Salads are quick, easy and can be a canvas for creativity. Regular old salads are boring, I’m talking about hearty bowls with roasted vegetables, fruit, nuts, spice, and excitement  It’s my goal to create healthy, hearty salads you can look forward to eating!

We were looking for a way to add tempeh to our salads, without using the tempeh bacon we have grown to love… and overuse because of our love for it. We had read a few recipes that mixed nuts in with the tempeh for extra flavour, protein and of course the healthy fat content – I like walnuts best here, but feel free to leave them out if you don’t want the nuts. Like any salad you can choose to add or take away ingredients that you aren’t the biggest fan of. Use this recipe as an outline and adapt it if you like – then report back!

The first step if you’re looking to improve irritable bowel syndrome (IBS) or another digestive disorder or disease, is to understand more about the Low FODMAP diet and if it can help. Download my free eBook to help you better understand this diet and get started implementing simple steps to get rid of symptoms like gas, bloating, pain, diarrhea or constipation related to IBS. Click here to get a copy emailed to you right away.

Low FODMAP Recipe: Tasty Taco Tempeh Salad

Makes: 4 servings
Time: 8 minutes prep, 15 minutes cook

 

INGREDIENTS

1 cup quinoa

1 tbsp olive oil

1 block tempeh, crumbled

2 tsp chili powder

1 tsp ground coriander

1/2 tsp cumin

1/2 tsp smoked paprika

1/4 cup walnuts, crumbled

6 cups of seasonal, leafy greens

2 cups cherry tomatoes, diced

1 cup cucumber, diced

1/2 avocado, diced small

1/4 cup grated old cheddar cheese

Handful of gluten free, low FODMAP nacho chips

 

INSTRUCTIONS
  1. Place quinoa and 1.5 cups of water in a medium saucepan. Cover and bring to a boil. Reduce heat and cook for 15 minutes.
  2. Meanwhile, prepare vegetables.
  3. Heat a metal fry pan on medium heat. Add olive oil, wait 30 seconds for it to warm up and then add tempeh. Allow tempeh to brown in pan for 3 to 5 minutes. Mix in chili powder, coriander, cumin, and paprika. Mix in crumbled walnuts and turn off heat.
  4. Place vegetables in a bowl. Top with tempeh mixture, tomato, avocado, cheese, a few crumbled nacho chips, and dressing of choice.

Much love & good eating,

Stephanie

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