Make the granola

• Mix the rolled oats, shredded coconut, pumpkin seeds, chia seeds, chopped pecans, maple syrup, melted coconut oil, vanilla and cinnamon in a bowl.
• Spread on a baking tray and bake at 165 °C, stirring every 10 min, until golden.
• Cool completely, then mix in the dried cranberries.

Make the strawberry chia pudding

• Purée the strawberries and mix with the chia seeds, coconut milk, Greek yogurt, maple syrup and vanilla.
• Divide into jars and refrigerate overnight.
• Top with fresh blueberries before serving.

Roast the broccoli and sweet potatoes

• Toss the broccoli with olive oil, salt, pepper and garlic powder and roast at 205 °C until browned.
• Place the sweet potato halves cut-side down on a tray with olive oil and a drizzle of maple syrup and roast until tender.

Sear the steaks

• Season the steaks generously with salt and pepper.
• Sear in a hot skillet with olive oil, then add butter, garlic and rosemary and baste until cooked to your liking.
• Rest, then slice.

Assemble the steak bowls

• Fill bowls with sweet potato, broccoli and sliced steak.
• Top with chopped tomato, cucumber and red onion seasoned with salt and pepper.

Marinate the chicken

• Mix the minced lemongrass, shallot, garlic, ginger, oyster sauce, soy sauce, fish sauce, honey, brown sugar and neutral oil.
• Coat the chicken thighs and marinate for at least 1 hour.

Cook the chicken

• Grill or sear the chicken 5–6 min per side until caramelized and cooked through.
• Rest, then slice.

Make the nuoc cham

• Mix the warm water, sugar, fish sauce, lime juice, minced garlic and minced chilies until the sugar dissolves.

Cook the noodles and assemble the bowls

• Cook the vermicelli noodles according to package directions.
• Assemble bowls with noodles, chicken, shredded carrots and sliced cucumber.
• Spoon the nuoc cham over the top.