Tempeh rice bowl with crunchy oat topping

Instructions

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.