Tempeh, sweet potatoes and vegetables! Low FODMaPs plant-based dish!

  This is really easy! Steam some tempeh in fifteen minutes, boil 1/4 cup sweet potatoes, haricot vertes and red bell pepper until tender, and serve with herbs, tomatoes and bean sprouts!

To spice up the tempeh I added some furikake sprinkles, lime juice and mirin. If you eat oil you can add 1/2 teaspoon toasted sesame oil.

Tempeh with sweet potatoes and vegetables!

50-100g tempeh

1/4 cup sweet potatoes (more is too high in polyols, a FODMaP)

12 green beans/haricot vertes

1/4 red bell pepper

3 chopped roma tomatoes

Bean sprouts, as much as desired

Herbs, like chives and dill

1-2 tsp lime juice

1 tbsp mirin

Optional: 1 tsp furikake sprinkles

Optional: 1/2 (or less) toasted sesame oil

Steps

1. Steam the tempeh for 15 minutes, to remove some bitter taste

2. Boil 1/4 sweet potatoes (not more!), green beans and red bell pepper until tender

3. Serve with the raw vegetables and herbs. 

4. Squeeze lime juice into a glass, and add mirin and furikake sprinkles. If you eat oil, also add 1/2 teaspoon toasted sesame oil. Whisk together and add to the tempeh.

Enjoy!

  

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