Low FODMAP Baja Tempeh Taco Salad

Ingredients

• 7 ounces (200 g) plain tempeh
• 1 tablespoon Garlic-Infused Oil, (preferably made with avocado oil)
• 2 teaspoons lime juice
• 1 teaspoon ground cumin
• 1 teaspoon low-sodium gluten-free soy sauce
• 1 teaspoon maple syrup
• 1 teaspoon oregano
• 1 teaspoon smoked paprika
• 1/2 teaspoon red pepper flakes
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon salt
• 2 cups (75 g) arugula
• ½ cup (50 g) shredded carrot
• ½ cup (50 g) shredded red cabbage
• ½ cup (8 g) cilantro leaves
• ½ cup (90 g) cooked brown rice, (warm or at room temperature)
• About 8 corn tortilla chips, (about 50 g)
• 2 tablespoons pepitas
• 1 tablespoon nutritional yeast, (such as Bragg’s)
• Sliced jalapenos
• 1 tablespoon Garlic-Infused Oil (preferably made with avocado oil)
• 1 tablespoon lime juice
• Salt
• Freshly ground black pepper