Rinse the rice three times under cold running water. Then put a pot on the stove and add the rice. Add double the amount of water and bring to a boil slowly. Keep the lid on the pot throughout the process. Turn down the temperature of the stove so that the water does not boil over. When it is cooked, set aside.
Put a non-stick pan on the stove. Cut the tempeh into bite-sized pieces and fry them in a little oil over a medium heat.
Peel the mango and cut it into 1 cm cubes.
Remove the outermost leaves of the red cabbage. Cut the cabbage into quarters and then into fine strips.
Halve the avocados, remove the stones and scoop out the flesh with a spoon. Cut the flesh into slices.
Clean the spring onions and cut into fine rings.
Pluck the coriander leaves from the stalk and roughly chop with a knife.
Remove the pomegranate seeds and set aside.
For the coconut dressing, mix all ingredients except the oil and then gradually add the oil, stirring constantly.
Divide the cooked rice between the bowls. Arrange the tempeh, mango, red cabbage, avocado and pomegranate seeds on top. Sprinkle with sesame seeds and coriander.
Drizzle the ingredients with coconut dressing. Garnish with black sesame seeds, spring onions and fresh coriander.
