• 190g Sea Bass Sea Bass, baked
• 255g quinoa Quinoa, cooked
• 80g tenderstem broccoli Tenderstem Broccoli, steamed
• 80g spinach Spinach, raw
• 2 tsp Cajun seasoning
• 10g lemon juice Lemon Juice
• 50g greek yoghurt Greek Yoghurt, 0% fat
• 80g avocado Avocado
• 5g olive oil Olive Oil
• chopped parsley

1. 1

   Prep everything first: wash and trim the tenderstem and spinach, then measure out the sauce ingredients.

2. 2

   Rinse the quinoa and simmer in 2 parts water for 15 minutes until the tails appear, then fluff.

3. 3

   Score the sea bass skin, season and pan-fry skin-side down for 3-4 minutes, then flip for 1 minute.

4. 4

   Coat the protein generously in Cajun seasoning. Mix the yoghurt with lemon juice and a pinch of the spice to make a cooling dip.

5. 5

   Meanwhile, steam or stir-fry the tenderstem and spinach for 3-5 minutes until just tender with a little bite.

6. 6

   Build the bowl: quinoa first, then the veg and sea bass, spooning over any remaining sauce. Finish with the chopped parsley.

7. 7

   Bulking upgrade: add the avocado, olive oil for extra energy-dense calories.

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