300g of tempeh, sliced 

1 bunch of broccolini

1 small can of edamame beans 

1 bunch of broccolini 

1 tbsp of extra virgin olive oil

For the sauce:

2 tablespoons of smooth natural peanut butter 

2 tsp of soy sauce (sub tamari for gluten free)

2 tsp of rice wine vinegar

½ tsp of chilli powder 

½ tsp of turmeric powder

½ tsp of garam masala 

½ tsp of cumin 

2 tsp of brown sugar, coconut sugar or honey 

⅓ cup coconut milk

½ cup of farro

1. Place a medium-sized saucepan over medium heat and cook the farro according to packet instructions. Given farro is a dense grain, it will take a while to cook so ensure you begin this process as soon as possible 

2. To make the satay sauce, heat a small saucepan over low-medium heat. Add the peanut butter, soy sauce, rice wine vinegar, sugar, chilli powder, turmeric powder, garam masala, cumin and coconut milk. Once the mixture starts to boil and thicken, reduce to a simmer and add extra coconut milk or water as you need

3. To cook the tempeh, heat olive oil in a small frypan and lightly fry until golden brown. Remove the tempeh and add the broccolini and edamame beans to the pan. Fry for 2-3 minutes 

4. Assemble your bowls with farro, broccolini, edamame beans and tempeh and drizzle over your homemade satay sauce