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