• 175g Salmon Fillet Salmon Fillet, baked
• 255g brown rice Brown Rice, boiled
• 80g cauliflower Cauliflower, boiled
• 80g green beans Green Beans, boiled
• 25g curry paste Curry Paste, tikka
• 60g greek yoghurt Greek Yoghurt, 0% fat
• 10g lemon juice Lemon Juice
• 65g ½ naan Naan Bread
• 5g ghee Ghee
• fresh coriander & a pinch of garam masala

1. 1

   Prep everything first: wash and trim the cauliflower and green beans, then measure out the sauce ingredients.

2. 2

   Simmer the brown rice in plenty of water for 25 minutes until tender, then drain.

3. 3

   Place the salmon on a lined tray, brush with some of the sauce and bake at 200°C for 12-14 minutes until it flakes easily.

4. 4

   Combine the tikka paste, yoghurt and lemon juice. Coat the protein and leave for at least 10 minutes (or overnight) before cooking.

5. 5

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

6. 6

   Build the bowl: brown rice first, then the veg and salmon, spooning over any remaining sauce. Finish with the fresh coriander & a pinch of garam masala.

7. 7

   Bulking upgrade: add the ½ naan, ghee for extra energy-dense calories.

Tap ingredients and steps to tick them off as you cook.