INGREADIENT

• 400 g new potatoes
• 2 tbs coconut oil
• 4 carrots peeled
• 1 spring onion shredded
• 160 g mung bean sprouts
• 1 bunch coriander roughly chopped
• 2 shallots cut into rings
• 200 g tempeh 1cm slices
• 2 tbs maple syrup
• 2 tbs tamari sauce
• 1 lime quartered *to serve
• 1 cup brown rice cooked *to serve *optional
• 1 red chilli roughly chopped small
• 1 garlic clove roughly chopped
• 125 g almond butter
• 2 tbs tamari sauce
• 1 lime juiced
• 2 tbs honey
• 100 ml coconut milk

Direction

1. Almond satay dressing: Put all the ingredients into a food processor and blend on a high speed. If you are not a fan of chilli, add less or deseed yours. Add a little water until the sauce is thin enough to pour, but not watery. Taste and adjust the seasoning as needed.
2. Bowl ingredients: Have all your vegetables ready. Put a steamer over boiling water and place the potatoes inside first; cover and set a timer for 12 minutes. Once tender, remove them from the steamer, toss with a teaspoon of the coconut oil, then cover to keep warm.
3. Fill the steamer with the carrots and greens and cook for 2-4 minutes until tender-crisp, then toss with the remaining coconut oil. In a large bowl combine all the steamed vegies with the sprouts and coriander. Sprinkle with salt and toss.
4. Heat a frying pan over a medium heat, add a little coconut oil and fry the shallots until crisp and golden, but not burned, then drain on kitchen paper. Put the pan back on the heat and add the tempeh. Cook until crisp on each side, add the maple and tamari, then take off the heat.
5. To serve, layer everything in a bowl and top with the dressing. Serve with the lime wedges and brown rice if you are really hungry.