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 different fermentations provide a diverse mix of probiotic strains — diversity is a strong marker of gut health. Tempeh adds B vitamins (B12for neurotransmitter production). Miso provides umami plus extra probiotics. A complete gut-brain bowl.

Tips & variations 

• For extra protein: add a poached egg
• Variation: replace kimchi with sauerkraut for a milder taste
• For stress + gut: combine with a magnesium supplement