• 190g Trout Trout, baked
• 340g sweet potato Sweet Potato, baked
• 80g red pepper Red Pepper
• 80g red cabbage Red Cabbage, raw
• 30g bbq sauce BBQ Sauce
• 1 tsp smoked paprika
• 3g garlic Garlic
• 25g cheddar cheese Cheddar Cheese
• 60g avocado Avocado
• 10g spring onions Spring Onions

1. 1

   Prep everything first: wash and trim the peppers and red cabbage, then measure out the sauce ingredients.

2. 2

   Cube the sweet potato and roast at 200°C for 25 minutes until soft and caramelised.

3. 3

   Bake the trout fillet at 200°C for 12 minutes until just cooked.

4. 4

   Mix the BBQ sauce with smoked paprika and garlic. Brush over the protein for the last few minutes of cooking so it chars without burning.

5. 5

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

6. 6

   Build the plate: sweet potato first, then the veg and trout, spooning over any remaining sauce. Finish with the spring onions.

7. 7

   Bulking upgrade: add the cheddar cheese, avocado for extra energy-dense calories.

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