Lettuce wrap with cranberries, tempeh and sweet potatoes (Asian style)

Ingredients

• 2 sweet potatoes, peeled and cut in ½ po (1 cm) dices
• 2 tablespoons (30 ml) of vegetable oil
• 1 garlic clove, chopped
• 1 teaspoon (5 ml) of red curry paste
• Salt
• pepper
• 1 block (240 g) of tempeh, cut in dices
• ½ cup (125 ml) of natural peanut butter
• 1 tablespoon (15 ml) of maple syrup
• 1 tablespoon (15 ml) of soy sauce
• 1 teaspoon (5 ml) of toasted sesame oil
• ½ cup (125 ml) of water
• ½ cup (75 g) of Patience Fruit & Co cranberries with no sugar added, coarsely chopped
• 2 green onions, sliced diagonally
• ½ cup (125 ml) of fresh cilantro, chopped
• ¼ cup (60 ml) of peanuts, chopped
• 30 ml (2 tbsp.) vegetable oil
• 1 clove garlic, minced
• 5 ml (1 tsp) red curry paste
• 240 g (1 block) tempeh, cubed
• Leaves of a Romaine lettuce’s head