Servings: 10 · Prep Time: 10 mins · Cooking Time: 20 mins
Total Time: 30 mins

Lunch | Dinner | Low Carb | Quick

A quick, light & refreshing prawn & mango salsa burrito bowl perfect for the summer. It's low carb and packed full of protein healthy fats & nutrients.


Burrito bowl

  • Garlic powder (1/2 tsp)
  • Hot chilli powder (1/2 tsp)
  • Lime juice (2 tbsp)
  • Avocado oil (1/2 tsp)
  • King prawns
  • Avocados (2, sliced)
  • Mixed greens (4 large handfuls)
  • Fermented red cabbage
  • Cauliflower (1, blitzed into rice)
  • Chilli flakes (1 tsp)

Mango salsa

  • Mango (1 large, diced)
  • Red onion (1/4 cup, diced)
  • Coriander (1 tbsp)
  • Green birds eye chilli (1, de-seeded and sliced)
  • Lime juice (1 tbsp)
  • Salt (1 pinch)


Begin by adding the garlic powder, chilli powder, lime juice and avocado oil to a bowl and add the prawns. Mix everything together and set aside.
In another bowl, add the ingredients for the mango salsa and mix everything thoroughly together.
Heat a pan with oil and gently cook the prawns (with any remaining juice) for a few minutes until they're pink.
Divide 4 serving of the mango salsa evenly between 4 bowls and add the other ingredients (cabbage, greens, avocado & cauliflower rice). Add the bowls to each bowl and serve with a large pinch of chilli flakes to each bowl.
Dig in and enjoy!