Instructions:
1. In a skillet over medium heat, add the oil and smoky tempeh. Cook for 5-7 minutes per side or until strip is slightly crispy. Remove from heat.

2. Mash avocado with lime juice and salt until spreadable, but still slightly chunky.

3. Toast bread then top with avocado mixture, then smoky tempeh, radish, micro greens, sesame seeds, then sweet chili sauce.