Vegetarian Teriyaki Buddha Bowl Recipe With Meat-Free Quorn Fillets

Ingredients

• 1 pack of Quorn Fillets, defrosted
• 2 slices fresh or tinned pineapple
• 150ml water
• 3 tbsp tamari
• 1 tbsp sesame oil
• 1 tbsp mirin
• ½ tbsp maple syrup
• ½ tbsp arrowroot powder
• 1 clove of garlic, minced
• 1 tbsp fresh ginger, grated
• ¼ tsp black pepper
• 1 pack of pre-cooked quinoa
• 80g romaine lettuce, shredded
• 50g red cabbage, shredded
• ½ red pepper, finely sliced
• 1 carrot, shredded
• 2 spring onions, finely sliced
• 80g ready-to-eat edamame beans
• 1/2 cucumber, sliced into ribbons
• 4 radishes, finely sliced
• 5g fresh coriander, finely chopped
• 1 red chilli, finely chopped
• 1 tbsp toasted sesame seeds
• 1 tbsp peanuts, crushed
• 4 wedges of lime