Preparation

Step 1 out of 8

Prep all vegetables.

Step 2 out of 8

Add Little Potatoes to a pot of boiling water and cook for 12 minutes. Add the green beans and continue cooking for another three minutes. Strain and rinse under cold water to chill. Halve the Fingerlings lengthwise. Set aside.

Step 3 out of 8

In a frying pan, heat vegetable oil over medium-high heat. Add the cubed tempeh, season with pinch or two of salt, and cook until tempeh is golden brown and crisp and all sides. Set aside.

Step 4 out of 8

Assemble bowls: Divide potatoes and tempeh evenly between bowls. Add desired veggies. Sprinkle with salt. Top with warm peanut sauce, green onion, cilantro, crushed peanuts, rice crackers, and lime juice.

Step 5 out of 8

Peanut Sauce: In a food processor, combine peanut butter, garlic, coconut sugar, red curry paste, and sambal. Process well.

Step 6 out of 8

Add coconut milk, fresh lime juice, soy sauce, water, and salt. Process until smooth.

Step 7 out of 8

Add the peanuts and process just enough to break them up but not purée them.

Step 8 out of 8

Warm gently (in microwave or double boiler) before serving.