"Bring a small pot with rice , a pinch of salt, and 11/4 cups water to a boil.

Reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.

Remove from burner, add butter, fluff with a fork, and set aside.

While rice cooks, prepare ingredients."

Trim and thinly slice green onions on an angle, keeping white and green portions separate.

Peel and cut sweet potato into 1/2" dice.

Cut tempeh into 1/2" dice.

Coarsely chop cashews

Drain liquid from mandarins and coarsely chop

Place potatoes on prepared baking sheet and toss with 2 olive oil potato seasoning, and a pinch of pepper. Massage oil and seasoning into potatoes. Spread into a single layer and roast in hot oven until tender, 18-20 minutes.

Place a medium pan over medium heat. Add 2tsp olive oil, tempeh, green onion whites, and Asian seasoning to hot pan. Cook, stirring occasionally, for 3 minutes.

Add 1/2 the soy sauce, oranges, and 2tbsp water to pan and bring to a simmer.

Cooking, stirring occasionally, until sauce has thickened slightly and is coating tempeh, 3-5 minutes.

Move rice to desired bowl.

Top with tempeh and vegetables.

Drizzle remaining soy over whole dish.

Garnish with cashews and remaining green onions as pictured.