• 175g tempeh Tempeh
• 255g basmati rice Basmati Rice, boiled
• 80g tenderstem broccoli Tenderstem Broccoli, steamed
• 80g mushrooms Mushrooms
• 30g teriyaki sauce Teriyaki Sauce
• 2 cloves garlic, grated Garlic
• 5g ginger Ginger, fresh
• 5g sesame oil Sesame Oil
• 60g avocado Avocado
• 5g sesame seeds Sesame Seeds

1. 1

   Prep everything first: wash and trim the tenderstem and mushrooms, then measure out the sauce ingredients.

2. 2

   Rinse the basmati rice, then simmer in 2 parts water for 10-12 minutes, cover and steam off the heat for 5 minutes.

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 teriyaki sauce with the grated garlic and ginger. Add to the pan for the final 2 minutes and let it bubble into a sticky glaze.

5. 5

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

6. 6

   Build the bowl: basmati rice first, then the veg and tempeh, spooning over any remaining sauce. Finish with the sesame seeds.

7. 7

   Bulking upgrade: add the sesame oil, avocado for extra energy-dense calories.

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