For Sweet Potato:
1 tsp salt
1 tsp black pepper
2 tbs curry powder
Oil to coat

Steamed Veg:
1/4 chopped cabbage
1/4 cauliflower
1 tsp salt and pepper
1 tsp dried basil

For tempeh:
1 tsp salt
1 tsp pepper
1 tsp garlic powder
BBQ sauce to coat

Fresh greens
Chopped yellow pepper


Preheat oven to 400°F. Chop sweet potato, coat in oil and spices and roast for 35 mins or until fork tender and cooked through. Chop cabbage and cauliflower and steam in a skillet until softened, season and set aside. For tempeh chop block into desired shape coat in oil spice and sauce and pan fry until golden and crispy. Assemble the bowl with a bed of greens and layer on the steamed veg, tempeh and sweet potato. Optionally serve with avocado and yellow pepper.