Prawn Po’ Boy Bowl

PREP 15 MIN
COOK  15 MIN

DF

EF

GF

NS

NF

Number of servings
2
Ingredients

100g sourdough baguette (or gluten free) thinly sliced

300g peeled raw prawns deveined & tails still attached

1 tsp olive oil

14 tsp sweet paprika

14 tsp dried oregano

18 tsp cayenne pepper or less to taste

salt & pepper, to taste

1 bunch of (160g) asparagus trimmed & cut into thirds

1 head of baby cos lettuce thinly sliced

1 medium tomato diced

12 avocado (medium) diced

12 lemon cut in wedges

Methodbased on 2 servings
1

Preheat oven to 200°C/fan 180°C/gas 6 and line a baking tray with baking paper.

2

Place baguette slices on baking tray in a single layer and bake for 3-4 minutes, or until lightly golden and crunchy. Transfer bread to cooling rack.

3

Meanwhile, place prawns in a bowl and toss with half the oil, spices and salt and pepper to coat. Arrange on one side of the tray.

4

Toss asparagus with remaining oil, season with salt and arrange on the other side of the tray.

5

Roast for 8-10 minutes or until prawns are cooked and asparagus is tender.

6

To assemble, divide lettuce, tomato and avocado between bowls. Add toasted baguette, prawns and asparagus. Squeeze over lemon and season with salt and pepper to serve.

Nutritional Informationper serving

Energy (kJ)

1783 kJ / 426 cals

Protein

43.7 g

Fat

16.7 g

Sat. Fat

3.8 g

Carbs

30.9 g

Sugar

11.4 g

Fiber

9.2 g

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