When it comes to meals, the "bowl" is where it's at: Pick a base, pick a protein, pick something green, then at least one delicious sauce. This BBQ Bowl is one of my favorite combinations and reminds me of summer picnics with a touch of Southern flair. The contrast of tangy barbecue sauce to creamy cheesy noodles complement each other as if they were made for each other. Of course there are no ribs from animals, no cornbread (athough cornbread or a piece of corn on the cob would be great with this!) This BBQ Bowl is Vegan and low-FODMAP, complete on its own, plant-based, gluten-free, balanced with significant protein and fiber and deliciousness.
You cannot go wrong with a creamy Macaroni and Cheese topped with grilled tofu slathered in a fabulous low-FODMAP Barbecue Sauce, along with some wilted greens. Extremely satisfying and can be scaled up for plenty of leftover bowls all week.
The Mac and Cheese can be made from scratch in 30 minutes, and the Barbecue Sauce can be made ahead and frozen for use, like now! I always have a half batch of this sauce in my freezer for moments like this. The tofu can be grilled for additional smoky charred flavor, or it can also be oven-baked during non-grilling seasons.
You can use any greens you love, even sub broccoli heads if you'd like. I like using a combination of baby spinach and chard, and when in season, I use sunflower sprouts to garnish pretty much everything.
If you try this vegan, low-FODMAP recipe please give it ⭐️⭐️⭐️⭐️⭐️ (5 stars) below and leave a comment.
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