• 200g black beans Black Beans, canned, drained
• 150g quinoa Quinoa, cooked
• 80g carrots Carrots, raw
• 80g butternut squash Butternut Squash, roasted
• 20g lemon juice Lemon Juice
• 5g olive oil Olive Oil
• 6g garlic Garlic
• fresh parsley, thyme & black pepper
• lemon wedge

1. 1

   Prep everything first: wash and trim the carrot and butternut squash, then measure out the sauce ingredients.

2. 2

   Rinse the quinoa and simmer in 2 parts water for 15 minutes until the tails appear, then fluff.

3. 3

   Warm the black beans in a pan with a splash of water and the seasoning, lightly crushing a few to thicken.

4. 4

   Toss the protein in lemon juice, olive oil, garlic and herbs before cooking, and squeeze over more lemon to finish.

5. 5

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

6. 6

   Build the bowl: quinoa first, then the veg and black bean, spooning over any remaining sauce. Finish with the lemon wedge.

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