• 175g Lamb Leg Lamb Leg, roasted
• 255g jasmine rice Jasmine Rice, boiled
• 80g mushrooms Mushrooms
• 80g spinach Spinach, raw
• 15g miso paste Miso Paste
• 5g ginger Ginger, fresh
• 5g honey Honey
• 3g sesame oil Sesame Oil
• 70g avocado Avocado
• 5g sesame oil Sesame Oil
• 5g sesame seeds Sesame Seeds

1. 1

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

2. 2

   Cook the jasmine rice with 1.5 parts water, covered, for 12 minutes, then fluff with a fork.

3. 3

   Cut the lamb into strips, season well and stir-fry or griddle over high heat for 4-5 minutes until browned but still juicy.

4. 4

   Whisk the miso, grated ginger, honey and sesame oil with a tablespoon of warm water. Brush over the protein and drizzle the rest over the bowl.

5. 5

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

6. 6

   Build the bowl: jasmine rice first, then the veg and lamb, spooning over any remaining sauce. Finish with the sesame seeds.

7. 7

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

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