Because lately it’s totally "hip, hot and happening" and because my daughters are crazy about it and my "youngest" even inspired me, it turns out to be real "festival food" together with a Corona;), here is my version of a Burrito Bowl!
I bought my Sriracha sauce in America,when I was there for work, at the Whole Foods Market. You can also get the original Sriracha sauce at most supermarkets. Although not completely free of junk, but very tasty and since you use very little of it, it should perhaps be possible for once.
First cook the rice.
Drain rice, let it stand covered for a moment and stir in a large tablespoon of tomato puree.
Stir in (optionally) a very small dash of plant-based cream.
Stir spring onion rings into the rice. Season slightly with a pinch of (gray) salt.
Stir-fry tempeh cubes for about 4 minutes, on medium heat in a little oil.
It’s ok to serve it tiéde/cold.
Divide the iceberg lettuce over 3 bowls.
Spoon the rice onto the lettuce and spread evenly over the bowls.
Divide / garnish the remaining ingredients evenly over the bowls and put the tortilla chips along the side into the bowl.
Finish with a scoop of mashed avocado and some crumbled vegan violife "cheese".
Sprinkle it all with some lime juice and a little Sriracha sauce.
Use tortilla chips as a spoon and “dive” into your bowl.