• 130g tempeh Tempeh
• 120g quinoa Quinoa, cooked
• 80g green beans Green Beans, boiled
• 80g aubergine Aubergine
• 15g balsamic vinegar Balsamic Vinegar
• 5g honey Honey
• 3g garlic Garlic
• 5g olive oil Olive Oil
• 20g rocket Rocket

1. 1

   Prep everything first: wash and trim the green beans and aubergine, 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

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

4. 4

   Simmer the balsamic vinegar with honey and garlic for 2-3 minutes until syrupy. Drizzle over the protein and veg.

5. 5

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

6. 6

   Build the bowl: quinoa first, then the veg and tempeh, spooning over any remaining sauce. Finish with the rocket.

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