Rhiannon Lambert showcased a tasty aubergine and tempeh buddha bowl with sweet potato, sesame, spinach, sweetcorn and kimchi, served with Remedy Kombuch on Sunday Brunch.

The ingredients are: 200g tempeh, cut into cubes, 1 aubergine, cut in half and scored in a criss-cross pattern, 200g cooked wild rice (I often use the microwaveable packs), 200g sweet potato, cooked, cut into cubes, 160 sweetcorn, drained, 50g miso paste, 200g spinach, 100g kimchi , 1 tbsp sesame seeds, 1 tbsp olive oil and 1 x Remedy Kombucha, flavour of your choice.

See recipes by Rhiannon in her book titled: The Science of Nutrition: Debunk the Diet Myths and Learn How to Eat Well for Health and Happiness available from Amazon now.