BBQ Tempeh Buddha Bowl

• ½ Better Nature BBQ Tempeh Pieces
• ½ Sweet Potato (Diced into cubes)
• 70g Tenderstem Broccoli
• Avocado (Thinly Sliced)  
• 80 - 100g Rice
• Olive oil
• Salt & Pepper

Coleslaw:

• 1x Carrot (Grated)
• ¼ Red Cabbage (Thinly Sliced)
• 15g Coriander (Roughly chopped)
• Tbsp Sesame Oil
• 1x Lime (Juice)
• Sesame Seeds

Peanut Sauce:

• ½ tsp of mild curry powder
• ½ lime (juice)
• Tsp light soy sauce
• 1 ½  tbsp peanut butter (smooth)
• 100ml coconut milk

1. Preheat the oven to 180c / 356f. Add the sweet potato to a baking tray and cook for 25 - 30 minutes until softened. 10 minutes before the sweet potato is finished cooking, add the tenderstem broccoli. Ensure that both the sweet potato and broccoli are coated with olive oil and seasoned with salt and pepper.
2. Cook the rice to the instructions suggested on the packet.
3. Assemble the slaw by adding your vegetables to a bowl containing the sesame oil and lime juice. Mix well.
4. To make the peanut sauce, add peanut butter into a cup and slowly add boiling water until a looser consistency is achieved. Add the curry powder, soy sauce, coconut milk and lime juice to the mixture, stirring well until a cohesive sauce forms.
5. Add a tbsp of vegetable oil to a medium - high heat frying pan. Add the Better Nature BBQ Tempeh Pieces and saute for 4 - 5 minutes until heated through.
6. Assemble the buddha bowl and drizzle the dish with the peanut sauce. Garnish with some fresh coriander leaves and sesame seeds. Serve immediately.