Bowl:

400g diced roasted sweet potato

400g diced pan fried tofu 

400g edamame

150g shredded carrot

150g cucumber, seeded and sliced

Juice of 1 lime

30g chopped coriander, to garnish

100g crushed roasted peanuts, to garnish 

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 Dressing:

400g Satay Paste

400g coconut milk

Method: 

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1. For the dressing, place Satay Paste in a sauce pan at medium heat. Gradually whisk in the coconut milk; heat until the sauce bubbles then reduce heat to simmer and thicken.

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2. Assemble the ingredients into 10 individual bowl; top each with the peanut dressing*.

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3. Garnish with coriander and crushed peanuts and serve.

*Alternatively serve the dressing on the side