Buddha Bowl

Ingredients for  2  Servings

• For the Gado Gado Sauce

• 50g

  Raw, skinned peanuts, chopped
• 2 tbsp

  Peanut butter (smooth or crunchy)
• 2 tbsp

  Tamari
• 2

  Small dried bird’s-eye chillies
• ½

  Lime, juice only
• 1

  Garlic clove
• 1 tbsp

  Brown sugar
• 150ml

  Full-fat coconut milk
• For the Buddha Bowl

• 200g

  Tempeh, cut into 2cm squares
• 50g

  Beansprouts
• 150g

  Green beans, sliced
• ½

  Head of curly lettuce, leaves separated
• 60g

  Radishes (3–4 radishes), cut into thin julienne strips
• 1

  Carrot, peeled and cut into thin julienne strips
• ½

  Cucumber, cut into thin julienne strips
• For the Garnish

• 1

  Small fresh red chilli, finely sliced
• 2-3 sprigs

  Fresh coriander
• ½

  Lime, cut into 2 wedges

Approximate Times

• Preparation :

  Less than 30 minutes
• Cooking :

  Less than 10 minutes

Method

1. For the gado gado sauce, set aside 1 teaspoon of the peanuts to garnish, then put all of the remaining ingredients into a food processor and blitz for around 30 seconds until combined.
2. Put the tempeh in a bowl, add half of the gado gado sauce and leave to marinate for at least 5 minutes.
3. Layer the beansprouts and green beans in a steamer and steam for 3–4 minutes: they should still be crunchy.
4. Heat a small pan over a medium heat and fry the marinated tempeh for around 5 minutes on each side, until golden brown.
5. Divide the lettuce between two bowls, then add a layer of the raw radishes, carrots and cucumber, then the steamed beans and beansprouts, then the fried tempeh.
6. Garnish with the sliced chilli and the reserved chopped peanuts, drizzle over the remaining gado gado sauce and finish with a sprig of fresh coriander and a lime wedge to squeeze over.