Balsamic-glazed Quorn with Sweet Potato, Courgette & Aubergine
A satisfying Italian bowl: quorn with sweet potato, courgette and aubergine. Around 446 kcal and 28g protein per portion.
Ingredients
- 150g quorn pieces
- 200g sweet potato
- 80g courgette
- 80g aubergine
- 15g balsamic vinegar
- 5g honey
- 3g garlic
- 5g olive oil
- 20g rocket
Method
-
1
Prep everything first: wash and trim the courgette and aubergine, then measure out the sauce ingredients.
-
2
Cube the sweet potato and roast at 200°C for 25 minutes until soft and caramelised.
-
3
Pan-fry the Quorn pieces from frozen for 10-12 minutes until golden.
-
4
Simmer the balsamic vinegar with honey and garlic for 2-3 minutes until syrupy. Drizzle over the protein and veg.
-
5
Meanwhile, steam or stir-fry the courgette and aubergine for 3-5 minutes until just tender with a little bite.
-
6
Build the plate: sweet potato first, then the veg and quorn, spooning over any remaining sauce. Finish with the rocket.
Tap ingredients and steps to tick them off as you cook.