Tempeh Peanut Sauce Buddha Bowl
Ingredients
- Tempeh
- Half a red onion
- Garlic
- 200 ml coconut milk
- 2 tablespoons sweet chili sauce
- 1 heaped tablespoon peanut butter
- Oil
- Rice noodles
- Green beans
- Salt
- Peanuts
Preparation
Fry tempeh in oil with diced red onion and crushed garlic until crispy.
Add 200 ml coconut milk, 2 tablespoons sweet chili sauce, and 1 heaped tablespoon peanut butter; mix and allow to thicken.
Boil rice noodles according to package instructions.
Coat green beans with oil, crushed garlic, and salt, then roast at 200°C for 25 minutes.
Assemble the bowl with rice noodles, tempeh mixture, roasted green beans, and top with peanuts.