Prawn Po’ Boy Bowl
PREP 15 MIN•COOK 15 MIN
DF
EF
GF
NS
NF
Number of servings
2
100g sourdough baguette (or gluten free) thinly sliced
300g peeled raw prawns deveined & tails still attached
1 tsp olive oil
1⁄4 tsp sweet paprika
1⁄4 tsp dried oregano
1⁄8 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
1⁄2 avocado (medium) diced
1⁄2 lemon cut in wedges
Preheat oven to 200°C/fan 180°C/gas 6 and line a baking tray with baking paper.
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.
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.
Toss asparagus with remaining oil, season with salt and arrange on the other side of the tray.
Roast for 8-10 minutes or until prawns are cooked and asparagus is tender.
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.
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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