almond satay bowl with tempeh

Ingredients

• 400 g new potatoes
• 2 tbs coconut oil
• 4 carrots peeled
• 1 spring onion shredded
• 160 g mung bean sprouts
• 1 bunch coriander roughly chopped
• 2 shallots cut into rings
• 200 g tempeh 1cm slices
• 2 tbs maple syrup
• 2 tbs tamari sauce
• 1 lime quartered *to serve
• 1 cup brown rice cooked *to serve *optional
• 1 red chilli roughly chopped small
• 1 garlic clove roughly chopped
• 125 g almond butter
• 1 lime juiced
• 2 tbs honey
• 100 ml coconut milk