• 130g tempeh Tempeh
• 120g quinoa Quinoa, cooked
• 80g carrots Carrots, raw
• 80g spinach Spinach, raw
• 15g miso paste Miso Paste
• 5g ginger Ginger, fresh
• 5g honey Honey
• 3g sesame oil Sesame Oil
• 5g sesame seeds Sesame Seeds

1. 1

   Prep everything first: wash and trim the carrot and spinach, 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

   Whisk the miso, grated ginger, honey and sesame oil with a tablespoon of warm water. Brush over the protein and drizzle the rest over the bowl.

5. 5

   Meanwhile, steam or stir-fry the carrot and spinach 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 sesame seeds.

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