Tempeh rice bowl garnished with avocado, carrot ribbons, cucumber and kale

Tempeh rice bowl with crunchy oat topping

Name: Tempeh rice bowl with crunchy oat topping
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2
Ingredients: 60g porridge oats; 1 tbsp hemp seeds; 1 tbsp sunflower seeds; 50g mixed nuts , roughly chopped; 1 tbsp white sesame seeds; 1 heaped tbsp crispy onions; 1 tsp nigella seeds; 1 tsp paprika; 2 tbsp honey; 2 tbsp olive oil; 200g tempeh , torn into chunks; 1 tbsp gochujang; 1 tbsp white sesame seeds; 2½ tsp soy sauce; 3 tbsp olive oil; 1 lime , zested and juiced; ½ green chilli , deseeded and finely chopped; 10g coriander , roughly chopped; ½ tsp caster sugar; 80g kale , chopped; 1 carrot , peeled into ribbons; ½ cucumber , chopped into matchsticks; 200g black rice , cooked and cooled; 1 avocado , sliced into thin wedges

Preparation and cooking time
- Prep:15 mins
- Cook:25 mins
Easy
Serves 2

Ingredients

CRUNCHY OAT TOPPING

60g porridge oats
1 tbsp hemp seeds
1 tbsp sunflower seeds
50g mixed nuts, roughly chopped
1 tbsp white sesame seeds
1 heaped tbsp crispy onions
1 tsp nigella seeds
1 tsp paprika
2 tbsp honey
2 tbsp olive oil

BUDDHA BOWL

200g tempeh, torn into chunks
1 tbsp gochujang
1 tbsp white sesame seeds
2½ tsp soy sauce
3 tbsp olive oil
1 lime, zested and juiced
½ green chilli, deseeded and finely chopped
10g coriander, roughly chopped
½ tsp caster sugar
80g kale, chopped
1 carrot, peeled into ribbons
½ cucumber, chopped into matchsticks
200g black rice, cooked and cooled
1 avocado, sliced into thin wedges

Method

STEP 1
Heat the oven to 180C/160C fan/gas 4. To make the crunchy oat topping, mix all the ingredients in a bowl, then season with salt and pepper.
STEP 2
Spread onto a lined baking tray and scrunch the mixture together with your fingertips to form some clumps that will get extra-crispy. Bake in the oven for 10-13 mins or until golden and crisp. Allow to cool completely on the tray, then transfer to an airtight container. This will keep for at least a week.
STEP 3
For the buddha bowl, mix the tempeh with the gochujang, sesame seeds, 2 tsp of the soy sauce, 1 tbsp of the oil and a little salt and pepper. Spread across a lined baking tray and bake for 20-25 mins or until crisp and cooked through, with slightly charred edges.
STEP 4
Whisk together the lime zest and juice, remaining oil and soy sauce, chilli, coriander and caster sugar. Season lightly with salt and pepper, then massage into the kale. Leave for 10 mins to soften – it should darken slightly. Add the carrot and cucumber, and toss to combine.
STEP 5
Split the rice between two bowls, then top with the sliced avocado, tempeh and kale salad. Sprinkle generously with the crunchy oat topping.