Blackened Prawn Burrito Bowl
PREP 10 MIN•COOK 10 MIN
This Cajun-inspired 20-minute dinner bowl is perfect for warm nights, or any time you want dinner in a flash! Mix it up by subbing in your protein of choice (chicken, fish or tofu all fit right in) or any crunchy salad vegetables you have.
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EF
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Number of servings
2
1 tsp olive oil
1⁄2 tin of chickpeas (400g tin) drained & rinsed, freeze the remainder
salt & pepper, to taste
300g peeled raw prawns
1 tsp Cajun seasoning
2⁄3 cup (110g) pre-cooked brown rice cooked according to packet directions
2 cups (60g) rocket
1⁄2 avocado (medium) sliced
4 qukes (mini Lebanese cucumbers) sliced
1⁄2 tsp black sesame seeds or white, optional
2 tbs Greek yogurt (or dairy-free alternative)
1 lime cut in wedges
Heat a non-stick frypan over medium-high heat.
Add oil and chickpeas, season with salt and pepper and cook for 2-3 minutes or until just starting to colour, and set aside.
Toss prawns with seasoning and add to pan. Cook, turning occasionally, for 4-5 minutes or until cooked through. Remove from heat.
Meanwhile, divide chickpeas, rice, rocket, avocado and cucumber between serving bowls.
Top with prawns and a scattering of sesame seeds and serve with yogurt and lime wedges.
Energy (kJ)
1861 kJ / 444 cals
Protein
39.5 g
Fat
17.3 g
Sat. Fat
4.2 g
Carbs
27.7 g
Sugar
2.9 g
Fiber
6.8 g
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