In a pan, add water with a pinch of salt to cook the rice, respecting the cooking times indicated on the packaging.

When you pour the rice into the water, add the turmeric powder as well. Stir occasionally. Once cooked, drain the rice and keep it warm.

At the same time, peel the pumpkin, remove the seeds and internal filaments and cut into cubes.

In a non-stick frying pan, brown the tempeh and the pumpkin cut into small cubes in the oil (coconut or olive). Add the chopped rosemary leaves and cloves.

Let it brown, then add two tablespoons of water, season with salt, cover and cook for about 10 minutes over medium-low heat, until the water is completely absorbed, and the pumpkin is well cooked.

Remove the lid, increase the heat and add the maple syrup. Sauté and let it glaze for a few minutes.

Transfer the saffron rice to a bowl and spread the glazed tempeh and pumpkin on one side.

Serve warm with a dash of freshly chopped herbs.