Preheat oven to 450°F (232°C).

Cut the block of tempeh in half crosswise. Then cut each half into 4 squares, then cut the smaller squares on a diagonal to make triangles. In a blender or food processor combine the breadcrumbs, shredded coconut, and salt. Pulse twice just to break everything down a bit but not until finely smooth. Dip the tempeh in the coconut milk and then coat in breadcrumbs. Place on a lined baking sheet and repeat until all pieces are coated. Spray the tempeh with oil spray, coconut oil spray is preferable. Place in the oven and bake for 20 minutes, or until tempeh is crispy and golden, flip pieces halfway through cooking.

While that is baking add the broccolini and bell pepper to a separate lined baking sheet. Drizzle the oil over top both vegetables along with some salt and pepper. Toss it to coat. Then add the chopped garlic to the broccolini. Place in the oven and bake for 12 minutes or until vegetables are tender.

Prepare the coconut rice by adding all the ingredients into a small sauté pan. Cover with a lid and let it cook over medium low heat for about 3 minutes or until the rice is warmed up, fluffy, and coconut milk has been absorbed. If there are any pieces that are stuck together just break them up with a spatula.

Once the tempeh and vegetables are done, divide them amongst 2 plates along with the coconut rice. Drizzle 1 tablespoon of sweet chili sauce over each dish and enjoy.