Ingredients (2 servings)

• 2 potatoes
• 2 carrots
• 200 g tempeh or tofu
• 200 g green beans
• 2 eggs (optional)
• ¼ Chinese cabbage
• ¼ red cabbage
• 120 g mung bean sprouts
• 2 tbsp peanuts, ground

SAUCE

• 1 garlic clove (optional)
• ½ lime
• 1 tbsp tamari or soy sauce
• 150 ml coconut milk
• 1 tbsp maple syrup
• 6 tbsp peanut butter
• 1 pinch of salt

Instructions

1. Cook hard boiled eggs.
2. Cut the potatoes into 1 cm slices (peeling optional).
3. Slice carrots diagonally.
4. Cut tempeh into cubes or strips.
5. Trim the ends off the green beans.
6. Slice the Chinese and red cabbage.
7. Use a metal colander inside a large pot and bring 0.4 l water to a boil.
8. Add the potatoes, cover and steam for 8 minutes.
9. Add the carrots (you can also only use half of the carrots with the other half remaining raw) and steam for another 4 minutes.
10. Add the green beans and steam for 3 minutes.
11. Eventually, add the tempeh or tofu cubes and steam for 3 minutes. Alternatively, fry them in coconut oil instead.
12. Once the potatoes are tender, transfer everything to a large bowl.
13. Now, add the Chinese cabbage to the pot until wilted.
14. Mince the garlic, juice the lime and combine with remaining sauce ingredients.
15. Assemble steamed vegetables and tempeh into bowls along with red cabbage, mung bean sprouts, and sauce.
16. Peel and cut eggs in half and top the bowls with the egg halves and ground peanuts.
17. Enjoy the meal!