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.
- 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 (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!