Prawn & grain poke bowls
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Prawn & grain poke bowls

By Esther Clark

Quickly marinate prawns in a chilli & lime dressing, then serve with grains, mango, radish, avocado and spring onions. This poke bowl is the ultimate summer salad

  • Prep:15 mins
    No cook
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 595
  • fat 35g
  • saturates 6g
  • carbs 40g
  • sugars 11g
  • fibre 10g
  • protein 24g
  • salt 1.2g

Ingredients

  • 3 limes, juiced
  • 1 red chilli, deseeded and finely chopped
  • 2 tbsp sesame oil
  • 150g cooked king prawns
  • 250g pouch mixed grains (or 250g cooked mixed grains)
  • 1 ripe avocado, stoned and cubed
  • 6 radishes, sliced
  • 100g mango, peeled and diced
  • 3 spring onions, sliced
  • pinch sesame seeds, to serve (optional)

Method

  1. Whisk the lime juice, chilli and oil together in a bowl. Season, add the prawns and leave to marinate for 10 mins.

  2. Meanwhile, tip the grains into a sieve and pour over hot water from the kettle to slightly soften them. Drain well.

  3. Divide the grains between two bowls. Top with the marinated prawns, avocado, radishes, mango and spring onions. Drizzle over any leftover marinade and serve the poke bowls with a sprinkle of sesame seeds, if you like.

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