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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Number of servings
2
Ingredients

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

Methodbased on 2 servings
1

Heat a non-stick frypan over medium-high heat. 

2

Add oil and chickpeas, season with salt and pepper and cook for 2-3 minutes or until just starting to colour, and set aside. 

3

Toss prawns with seasoning and add to pan. Cook, turning occasionally, for 4-5 minutes or until cooked through. Remove from heat.

4

Meanwhile, divide chickpeas, rice, rocket, avocado and cucumber between serving bowls. 

5

Top with prawns and a scattering of sesame seeds and serve with yogurt and lime wedges.

Nutritional Informationper serving

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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