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Heat the oven to 200C (180C fan)/390F/gas 6.
In a large bowl, combine the tomatoes, olive oil, chipotle, vinegar, sugar and half a teaspoon of salt, and toss to coat evenly. Arrange the tomato quarters on a medium-sized baking tray, giving them plenty of room between each other, and put the bowl to one side. Roast for 35-40 minutes, until the tomatoes are glossy and slightly charred.
Meanwhile, boil the kettle and put the quinoa in a saucepan with a quarter-teaspoon of salt and the bouillon. Add 750ml boiling water to the pan, turn the heat on to medium, pop the lid on and leave to simmer for 20 minutes.
After this time, turn off the heat, but do not remove the lid for 10 minutes, so the quinoa can absorb all the liquid.
Once the tomatoes are cooked, put a sieve over the large bowl you used before, and drain, so all the flavoured oil ends up in the bowl. Tip the liquid into a blender – not the tomatoes! – add the butter beans and half a teaspoon of salt, and whizz until super-creamy; it should be the texture of hummus.
Using a fork, fluff up the quinoa and distribute between four plates. Now spoon on the bean mash, then layer the rocket, tomatoes and more rocket over each plate. Drizzle a little lemon juice and more olive oil on to the leaves, and serve.