Wash your potatoes and give them a quick trim of any ugly bits. Keep as much of the peel as you can!
Boil them in a pot of water until they break up a little when you crush down on them, about 15 minutes depending on their size. Strain.
Set your oven for 450˚F/230˚C. Coat the bottom of a cast-iron pan of other oven dish with a good splash of canola (or other high temp) oil. Throw your potatoes in and give them all a little crush-down so they break up a bit. Toss on a little more oil and salt and pepper.
Cook them until they are all sexy and crispy, about 40 minutes, tossing them occasionally.
Rinse your bean sprouts and blanch them in a pot of boiling water for about 2 minutes, so they are a little limp but still firm. Strain.
Cut your tempeh to size and fry it in a little canola oil or grill it lightly in an oiled grill pan.
Roast some cashews in the oven at 325˚F/165˚C until nicely toasted.
Cut all the fresh fruit and veg to desired size, avocados last. Squeeze a little lime juice over your avos to keep them from oxidizing.
Arrange everybody attractively on a platter so people can build-their-own salad.