A balanced macro bowl with 34g protein, healthy fats from avocado, and complex carbs from brown rice.
Mix soy sauce, sesame oil, rice wine vinegar, and sriracha in a small bowl to make your dressing.
Cook prawns in a hot pan with a little oil for 2–3 minutes each side until pink and cooked through.
Warm rice and divide between two bowls.
Arrange prawns, avocado slices, cucumber, and edamame on top of the rice.
Drizzle dressing over everything. Top with sesame seeds and spring onion.
Serve immediately — avocado discolours if left too long.
Frozen prawns work perfectly here. Thaw in cold water for 15 minutes. Much cheaper than fresh and identical nutritionally.
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