Spicy lamb lunch bowl
Spice up your leftover lamb with fermented red chilli paste in this speedy bowl for one.
Serves: 1
Time to make: 10 mins
Ingredients
- ½ cup cooked brown rice
1 teaspoon tahini
½ teaspoon mirin
1 carrot, julienned or grated
1 teaspoon gochujang paste
100g cold cooked leftover lamb, sliced
4 cherry tomatoes, chopped
4 thin asparagus spears, sliced
1 cup rocket
1 teaspoon toasted pumpkin seeds (optional)
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Instructions
1 Warm rice in microwave or on stovetop.
2 In a bowl, combine tahini and mirin with a tablespoon of hot water to make a dressing. Add carrot and place in a serving bowl.
3 In a small bowl, mix gochujang with a little hot water to make a sauce consistency. Set aside.
4 Add rice and all other ingredients to serving bowl. Spoon gochujang sauce over lamb. Garnish with pumpkin seeds, if using.
HFG tip
Gochujang paste is a fermented red chilli paste from Korea. Find it in the international aisle of the supermarket or in Asian food stores.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
Nutrition Info (per serve)
No nutrition information available for this recipe.
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
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© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
