• 175g tempeh Tempeh
• 340g sweet potato Sweet Potato, baked
• 80g sweetcorn Sweetcorn, canned
• 80g red cabbage Red Cabbage, raw
• 2 tsp jerk seasoning
• 80g pineapple Pineapple
• 15g lime Lime
• 15g spring onions Spring Onions
• 80g kidney beans Kidney Beans, canned, drained
• 60g coconut milk Coconut Milk, light
• fresh thyme

1. 1

   Prep everything first: wash and trim the sweetcorn and red cabbage, then measure out the sauce ingredients.

2. 2

   Cube the sweet potato and roast at 200°C for 25 minutes until soft and caramelised.

3. 3

   Slice the tempeh and pan-fry for 3-4 minutes per side until golden, then glaze with some of the sauce.

4. 4

   Rub the protein in jerk seasoning and lime juice. Griddle the pineapple slices for 2 minutes each side until charred, then dice into a quick salsa with spring onion.

5. 5

   Meanwhile, steam or stir-fry the sweetcorn and red cabbage for 3-5 minutes until just tender with a little bite.

6. 6

   Build the plate: sweet potato first, then the veg and tempeh, spooning over any remaining sauce. Finish with the fresh thyme.

7. 7

   Bulking upgrade: add the kidney beans, coconut milk for extra energy-dense calories.

Tap ingredients and steps to tick them off as you cook.