• 130g tempeh Tempeh
• 160g sweet potato Sweet Potato, baked
• 80g cherry tomatoes Cherry Tomatoes
• 80g red cabbage Red Cabbage, raw
• 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 cherry tomatoes 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 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 cherry tomatoes and red cabbage for 3-5 minutes until just tender with a little bite.

6. 6

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

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