• 175g tempeh Tempeh
• 255g basmati rice Basmati Rice, boiled
• 80g red pepper Red Pepper
• 80g edamame beans Edamame Beans
• 25g sweet chilli sauce Sweet Chilli Sauce
• 15g juice of ½ lime Lime
• 5g soy sauce Soy Sauce
• 20g cashews Cashews
• 5g sesame oil Sesame Oil
• 10g spring onions Spring Onions

1. 1

   Prep everything first: wash and trim the peppers and edamame, then measure out the sauce ingredients.

2. 2

   Rinse the basmati rice, then simmer in 2 parts water for 10-12 minutes, cover and steam off the heat for 5 minutes.

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

   Combine the sweet chilli sauce, lime and soy, and toss through the protein and veg in the final minute of cooking.

5. 5

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

6. 6

   Build the bowl: basmati rice first, then the veg and tempeh, spooning over any remaining sauce. Finish with the spring onions.

7. 7

   Bulking upgrade: add the cashews, sesame oil for extra energy-dense calories.

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