1 Tempeh rice bowl with crunchy oat topping
SERVES 2 | PREP 15 MINS | COOK 25 MINS EASY | V
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 , torn into chunks1 tbsp 1 tbsp 2½ tsp 3 tbsp 1 , zested and juiced½ , deseeded and finely chopped10g , roughly chopped½ tsp 80g , chopped1 peeled into ribbons½ , chopped into matchsticks200g , cooked and cooled1 , sliced into thin wedges
