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Thai Infused Vegan Bowl + Vegan Fact Sheet, Meal Plan + Cheat Sheet


Serves: 4


  • Bag of coleslaw mix (just the vegetables, without any dressing. You can find this near the packaged lettuce leaves)

  • 1 avocado, sliced

  • 400g tempeh, cut into 5sm cubes

  • 1 cup farro, uncooked

  • 1 large sweet potato, unpeeled, 5cm cubes

  • 1 tbsp olive oil

  • 1 tsp paprika

  • 1 tsp cumin

  • Salt and pepper, to taste


  • 3 tbsp natural peanut butter

  • 3 tbsp canned coconut milk

  • 1 tbsp soy sauce

  • 2 tsp rice vinegar

  • 1 tsp red curry paste


  1. Preheat oven to 200°c. Line a baking tray with baking paper.

  2. In a medium bowl, mix sweet potato, olive oil, spices, salt and pepper together and place on baking tray and then into oven for 40 minutes

  3. Whilst potato is roasting, cook farro according to packet directions

  4. Heat a frying pan over medium-high heat and add a good guzzle of olive oil. Once the pan is heated add the tempeh and stir fry until golden brown, then turn off heat

  5. Make Dressing by simply whisking all ingredients together until a thick dressing forms! Add some water if you would like to thin it out.

  6. Once farro and potatoes are cooked, build your bowls by placing some coleslaw, avocado, tempeh, farro and potato in each bowl and drizzling with some dressing.

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