A high-protein vegan recipe for a Peanut Satay Bowl, featuring baked yams, pan-fried tempeh in a curry-coconut sauce, and fresh green beans, all drizzled with a homemade peanut sauce. This recipe is from the cookbook “High Protein Vegan” and makes 4 servings.
Preheat the oven to 350 F and line a baking tray with parchment paper. Prepare your yams by cubing them and tossing them in olive oil, salt, and pepper. Spread the seasoned yams across the baking tray and bake for 20-25 minutes or until lightly browned around the edges and cooked through, then set aside.
Prepare your tempeh by slicing it into 8 thin squares. To a small bowl, add ¼ cup soy sauce, curry powder, ½ cup coconut milk, and minced garlic cloves; whisk to combine.
Heat a frying pan to medium heat and add half the sauce and half the tempeh. Allow to cook for 4-5 minutes or until the sauce has reduced by half. Flip the tempeh and continue to cook until the sauce has been completely absorbed by the tempeh and you have a nice crisp browning. Remove and repeat with the remaining sauce and tempeh.
To make the peanut sauce, add the ¼ cup + 2 tbsp peanut butter powder, 3 tbsp water, 2 tbsp full fat coconut milk, 2 tsp soy sauce, 2 tsp lime juice, 1 tbsp maple syrup, and 1 tbsp chili flakes to a bowl and whisk well to combine. If too thick, add more water; if too thin, add more peanut butter powder.
For the green beans, bring a small pot of water to a boil. Add the green beans once boiling, allowing them to cook for 4 minutes. Drain and immediately rinse with cold water.
Finally, plate 1/4 of each prepared component (yams, tempeh, green beans) into four containers, and drizzle generously with the peanut sauce.
