Asian Teriyaki Tempeh Bowl

For 2 persons
Preparation time +/- 20 min

Ingredients:

175g BUMI Asian Style Tempeh Bites
150g pandan rice
1 broccoli
1 carrot (large)
1 avocado
2 tbsp Teriyaki sauce
Garnish: 1 sprig of fresh cilantro and a wedge of lime

Ingredients for the quick 'pickle':
1 bunch of radishes
1 peeled red onion
4 tbsp (rice) vinegar
3 tbsp water
1 tbsp maple sirup
pinch of salt
pinch of pepper
vegetable oil

Recipe

Cut the red onion in half, cut one half into half rings and save the other half. Thinly slice the radishes and mix with the red onion rings in a bowl.
Combine the rice vinegar, maple sirup and salt and pepper in a saucepan. Heat and stir until it boils. Add the mixture to the sliced onion and radish. Mix well, set aside and mix occasionally.
Cook the basmati rice according to package instructions.
Meanwhile, put a steamer pan with a layer of water (1 finger deep) on the stove and bring to a boil. If you don't have a steamer, you can also bring a layer of water to a boil in a regular saucepan.
Wash the broccoli and cut into florets. Steam in the steamer (or boil in the saucepan) in +/- 10min al dente.
Wash and cut the carrot. Grate into strips or thin slices.
Cut the avocado in half and remove the stone. Remove the avocado halves from the skin with a spoon and slice.
Season the broccoli slightly with some salt and pepper.
Put a frying pan on the heat with a small splash of oil and fry the tempeh cubes over medium-high heat for a few minutes. Shake regularly while frying. You can also heat them briefly in an airfryer. Don't feel like frying the tempeh? You can also use the tempeh right out of the package for a cold bowl.
Time to fill the bowl! Start with the rice and build up with the vegetables and finish with the pickled radish and onion. Then the tempeh cubes. Pour the teriyaki sauce over it like a dressing. (If the teriyaki sauce is too thick? Mix it with a little oil and water) Finish with some sesame seeds, cilantro leaves and a wedge of lime.