Rainbow Summer Bowl

Boil a liter of water in a kettle.

Preheat the oven to 200 degrees.

Wash the rice.

Wash and scrub the sweet potato. Cut the sweet potato into 1.5 cm pieces, leaving the skin on.

Cut the tempeh into 2cm pieces.

Mix the sweet potato pieces with 2 teaspoons of olive oil, a teaspoon of garlic granules, and some sea salt.

Cook the rice in a pot with the preboiled water for approximately 19 minutes.

Put the coated sweet potato pieces in an oven dish or on a baking tray and roast in the oven for approximately 20 minutes.

Mix two teaspoons of olive oil, one tablespoon of maple syrup, 2 tablespoons of soy sauce, and one teaspoon of paprika powder and garlic granules each into a marinade.

Toss the tempeh pieces in the marinade.

Line a baking tray with baking paper and add the marinated tempeh pieces to the tray.

Roast the tempeh in the oven with the sweet potato for 15 minutes. Usually, place the tray of tempeh below the sweet potato.

Prepare a dressing by mixing three tablespoons of olive oil, 1 tablespoon tahini, 2 tablespoons lemon juice, 1 tablespoon honey, and one tablespoon soy sauce.

Drain the picked cabbage and keep aside.

Slice the avocado in half lengthwise and peel. Remove the avocado pit and slice each side into small cubes.

Wash the fresh spinach.

Drain the rice. Remove the sweet potato and tempeh from the oven, and serve with the rice, avocado pieces, pickled cabbage, and fresh spinach. Pour over as much or as little dressing as desired.