• 130g tempeh Tempeh
• 120g jasmine rice Jasmine Rice, boiled
• 80g edamame beans Edamame Beans
• 80g carrots Carrots, raw
• 25g sweet chilli sauce Sweet Chilli Sauce
• 15g juice of ½ lime Lime
• 5g soy sauce Soy Sauce
• 10g spring onions Spring Onions

1. 1

   Prep everything first: wash and trim the edamame and carrot, 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 edamame and carrot for 3-5 minutes until just tender with a little bite.

6. 6

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

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