• 150g quorn pieces Quorn Pieces
• 120g brown rice Brown Rice, boiled
• 80g spinach Spinach, raw
• 80g courgette Courgette
• 8g sriracha Sriracha
• 15g lime Lime
• 50g greek yoghurt Greek Yoghurt, 0% fat
• 1 tsp chipotle chilli flakes & cumin
• fresh coriander

1. 1

   Prep everything first: wash and trim the spinach and courgette, then measure out the sauce ingredients.

2. 2

   Simmer the brown rice in plenty of water for 25 minutes until tender, then drain.

3. 3

   Pan-fry the Quorn pieces from frozen for 10-12 minutes until golden.

4. 4

   Rub the protein with chipotle and cumin. Stir the hot sauce and lime into the yoghurt for a smoky crema.

5. 5

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

6. 6

   Build the bowl: brown rice first, then the veg and quorn, spooning over any remaining sauce. Finish with the fresh coriander.

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