Lean Chipotle-Lime King Prawns & Brown Rice Bowl with Sweetcorn
A hearty Mexican bowl: king prawns with brown rice, sweetcorn and peppers. Around 405 kcal and 42g protein per portion.
Ingredients
- 180g King Prawns
- 120g brown rice
- 80g sweetcorn
- 80g red pepper
- 8g sriracha
- 15g lime
- 50g greek yoghurt
- 1 tsp chipotle chilli flakes & cumin
- fresh coriander
Method
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1
Prep everything first: wash and trim the sweetcorn and peppers, then measure out the sauce ingredients.
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2
Simmer the brown rice in plenty of water for 25 minutes until tender, then drain.
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3
Stir-fry the king prawns over high heat for 2-3 minutes until pink and curled.
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4
Rub the protein with chipotle and cumin. Stir the hot sauce and lime into the yoghurt for a smoky crema.
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5
Meanwhile, steam or stir-fry the sweetcorn and peppers for 3-5 minutes until just tender with a little bite.
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6
Build the bowl: brown rice first, then the veg and king prawns, spooning over any remaining sauce. Finish with the fresh coriander.
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