Instructions:
1. In a skillet over medium heat, add the oil and tempeh.

2. Cook for 5-7 minutes per side or until the strips are slightly crispy. Remove from heat.

3. Mash avocado with lime juice and salt until spreadable, but still slightly chunky. Toast bread, then top with avocado mixture, then tempeh, radish, microgreens, sesame seeds, then sweet chili sauce.