1. Cook the quinoa and sweet potato cubes.
2. Fry the tempeh until golden brown in a pan with some soy sauce.
3. Assemble the bowl: quinoa as the base, topped with tempeh, kimchi, cucumber, carrot, and sweet potato.
4. Sprinkle with sesame seeds and spring onion.
5. Drizzle with miso dressing.

Three fermented foods (kimchi, tempeh and miso) bring variety in flavour and in live cultures. Tempeh adds protein and B vitamins. Miso provides umami. A varied bowl full of fermented foods.

Tips & variations

• For extra protein: add a poached egg
• Variation: replace kimchi with sauerkraut for a milder taste