• 175g tempeh Tempeh
• 255g jasmine rice Jasmine Rice, boiled
• 80g spinach Spinach, raw
• 80g tenderstem broccoli Tenderstem Broccoli, steamed
• 25g sweet chilli sauce Sweet Chilli Sauce
• 15g juice of ½ lime Lime
• 5g soy sauce Soy Sauce
• 20g cashews Cashews
• 5g sesame oil Sesame Oil
• 10g spring onions Spring Onions

1. 1

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

2. 2

   Cook the jasmine rice with 1.5 parts water, covered, for 12 minutes, then fluff with a fork.

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

   Combine the sweet chilli sauce, lime and soy, and toss through the protein and veg in the final minute of cooking.

5. 5

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

6. 6

   Build the plate: jasmine rice first, then the veg and tempeh, spooning over any remaining sauce. Finish with the spring onions.

7. 7

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

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